the baked potato gets a face lift
oh my goodness, i seriously can’t believe how long it’s been since i last put a post up!!! i was hoping to have had at least a few up by now since school has been out for a few weeks now, but of course i have managed to over-book my life yet again. way to go sara it hasn’t all been bad though – i went to maryland last weekend with some of my besties for a fantabulous bachelorette party weekend staring me!! it was the perfect amount of sun, penis straws, drinks, laughs, and relaxation, and i could not have imagined it any other way! this past week i sat through a loooooong, but incredibly interesting week of training to start my lactation consultant training – it was so amazing! this upcoming week, tomas and i are heading to park city to hang out with my parents for the 4th (and inevitably squeeze in some wedding planning of course) so i am busy busy today cleaning the house, FINALLY writing a few posts, and feeling quite productive while tomas is at work.
yesterday tomas and i got to spend the ENTIRE day together, which hasn’t happened in a long time. we went to pike (note to self – bad idea on a saturday in the summer even if it is raining) and got some veggies and spices we needed, tomas got some yummy tacos, and then we came home and spent the day in the kitchen and eating (our two favorite things)! i also decided to bite the bullet and give the whole corona extra thing a try after reading a few articles and hearing from a few people that the gluten level in corona extra is low enough for glutards like me to be able to handle… i figured since i didn’t have much going on today and tomorrow that if i were to have a bad reaction, i would have time to recover without it interrupting life too much. i also desperately wanted to give it a try so that i could have hope of drinking beer on our honeymoon in the maldives this fall, and to make life easier when out in general. AND… i was totally fine!!!!!!! i had two coronita extras (they’re just smaller bottles) and felt no ill affects what-so-ever – quite possibly the best news all year!!! i’m sure some of your are shaking your heads at me, and saying just because it doesn’t make me feel bad doesn’t mean it’s not harming my small intestines, and i just have one thing to say – i am incredibly careful 99% of the time, but if i can drink a few REAL BEERS in public without feeling ill, i’m going to because we’re all going to die of something someday, i figure i should get to enjoy myself a little while i’m here 🙂
now that i’ve rambled on a bit, here is the recipe for the new and improved baked potato that is the feature of today’s post. it was incredibly yummy, and makes for a great lunch!! the bacon gave it depth, and mixing it with a bit of ricotta gave it the moisture it needed! overall, incredibly delicious recipe if i must say so myself!
makes 2 servings
2 russet potatoes
2 handfuls arugula
2 pieces thick cut bacon
2 T olive oil
1 T bacon drippings
juice of 1 lemon
1 T chopped fresh thyme
salt & pepper
4 T ricotta cheese
preheat oven to 400 F.
clean potatoes, then dry them off. rub them with olive oil and salt and place directly on the rack in the oven to cook for 1 hour.
in the meantime, bake the bacon on a baking sheet in the same oven until done (depending on how thick your bacon is, it could take 10-20min or so).
when the bacon is done, take it off and place the bacon on a clean plate lined with paper towels to soak up any extra grease. spoon off 1 T of the grease from the baking sheet and put it into a small mixing bowl. add in the 2 T olive oil, lemon juice, fresh thyme and season with salt and pepper. chop the bacon into small “bacon bits” pieces, then toss them with the arugula and the dressing.
when the potatoes are done, cut them doen the center lengthwise, then top each with 1/2 the arugula mixture, then the ricotta cheese and devour accordingly!