Summer Veggie Avocado & Ricotta Toast
There are so many beautiful veggies right now! We choose not to choose between them.
Surprise! It’s another really busy week, and I am once again feeling the burn. It is seriously hard to sit down and write every night when you have a full time job and also want to have some time to relax. But at the same time, this is a good way for me to relax. Writing about food is fun and therapeutic.
Earlier this week Dave and I got to make these delicious baked potato skins with a gourmet grilled cheese, which is a post for another day. I’ll just tease you with two words: Jalapeno Jelly.
Here’s what you need for the easiest appetizer ever – but it does take time. Plan to start an hour ahead – most of it is the potatoes baking unattended in the oven.
For two people:
Poke tons of holes in your potatoes with a fork, and place them all on a cookie sheet. Bake at 350 for 40 minutes, or until they are very done (a fork should slide right in).
Remove the potatoes from the oven, and after ALLOWING THEM TO COOL (not a joke! :D), cut them in half and scoop out most of the middle – leave about a 1/4 inch border of potato inside the skin.
Fill the skins with the cheddar and bacon, and put back in the oven until the cheese melts – probably will just be ten minutes or so. Top with green onions, chives and sour cream when you serve.