Badger Common’Tater July 2016 Issue
Ali’s Kitchen
Ali Carter
Double-Stuffed Twice-Baked Taco Potatoes
Column & Photos by Ali Carter, WPVGA Auxiliary Member
We all have days that tend to get a bit out of control, days that no matter how well we have planned the unexpected seem to sneak in to cause a bit of chaos and add to our to-do list. Before we know it the kids are hungry, it’s way past dinnertime, and we have no earthly idea what we are going to place on the table to feed everyone.
There is a way to get a nutritious and appetizing meal on the table quickly. There is no need to call in a pizza delivery. I promise, this is simple. It tastes good. Your family will love it. And once again the potato is the star here.
The longest part of this recipe is actually baking the potatoes, a simple process but not exactly quick. Here is where one of my little tips comes in handy—bake a bunch of potatoes on the weekend and use them throughout the week.
Chop them up for use as fried potatoes or in a breakfast bake (you all know how much I LOVE breakfast for dinner), or stuff them with something cheesy and yummy and make a full meal out of them.
That’s what I did today. I had little time and found myself with a handful of baked potatoes ready to go, some cooked and seasoned ground turkey that I pulled from the freezer and a fridge full of taco toppings. In about 20 minutes I had dinner on the table and a happy family.
