lamb and potatoes

The ground lamb is mixed with cooked rice, egg, cilantro and seasonings, then grilled as slider size to put on Naan topped with feta cheese, tomatoes, and a hot green chile version of harissa sauce.

Twice-Baked Potatoes

Serves 4.  You get to overstuff each half – put whatever you’d like in the filling.

            4 large russet potatoes

            2 Tbs. oil

            ½ c. sour cream

            ¼ c. butter

            ¼ c. finely chopped fresh chives

            1 Tbs. chopped fresh parsley

            1 c. shredded sharp Cheddar cheese

Place rack in middle of oven and heat oven to 425 degrees.  Prick potatoes all over with a fork and rub with oil.  Bake directly on oven rack until very soft when squeezed and skins are crisp, 50 – 60 minutes.  Let cool just until you can handle them.

Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl.  Mix in all remaining ingredients; season generously with salt and pepper.

Divide among 4 of the potato halves (you’ll have to figure out what to do with the 4 leftover halves – I say make potato skins to snack on), piling it up.

Increase oven temperature to 450 degrees.  Bake stuffed potato halves on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.