Last week I shared what would be the first recipe in a new series called College Cooking. My 21 year old bonus-son and his roommates requested some recipe inspiration.

College Cooking Challenge

“Start a recipe series called College Cooking and give us a new recipe each week that we can prepare in our off-campus housing kitchens!

Be sure the ingredients are readily available (and affordable) but help us break free from blue box mac ‘n cheese, frozen pizzas, and fast-food meals.”

When we went down for their initial move-in visit, little did I know that they had planned a cooking challenge for me. A ‘Chopped-like’ College Cooking Competition.

They gave me 5 typical college survival ingredients and asked me to turn them into an Appetizer, Entree and Dessert.

Oh boy!

My College Cooking Challenge Mystery Ingredients

• Instant Mashed Potatoes
• Ramen Noodles
• Frozen Chicken Tenders
• Steak-umms
• Cap’N Crunch

I can honestly say all but ramen noodles were making their debut on Lemony Thyme!

Before I planned my recipes, I was able to ‘shop’ from their pantry and fridge/freezer. No question they have their staple ‘survival’ ingredients, but they also had a nice array of spices and cooking essentials.

We made a run to their local Walmart for the remaining ingredients! That was an adventure in itself. Envision a college town Walmart the day after move-in weekend. Chaos but we nailed it!

The College Cooking Challenge Results

Cooking for these kids was a blast! I found some pretty creative ways to incorporate their go-to staple ingredients. And most importantly they loved the results and ate every last bite!

For the Appetizer Round I made Nashville Hot Chicken & Waffle Sliders, incorporating the frozen chicken tenders.

And I also made these Loaded Baked Potato Tots with Sour Cream & Cheddar Dipping Sauce! They were a huge hit!

Loaded Baked Potato Tots

My challenged included a 4-pack of microwavable instant mashed potatoes. Let me say a couple things about that. Of all the mystery ingredients, this was the one I feared most. All I could envision were thin and flavorless ‘watery’ mashed potatoes.

I now feel a bit foolish! They are nice and thick and taste pretty darn good straight out of the microwave. I can see why these meat & potato loving kids stock their cupboards with them.

*Partly attributed to the sodium count which weighs in at 690 mg. per serving.

So for this recipe, whether you use instant or have leftover homemade mashed potatoes is completely your choice.

Loaded Tots Ingredients

• You’ll begin with 3 cups of mashed potatoes
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 1/2 cup flour
• 1/4 cup finely chopped crispy cooked bacon
• 2 Tablespoons snipped fresh chives
• Panko or plain breadcrumbs

• Combine all ingredients and mix well
• Using a teaspoon, scoop out mashed potatoes and shape into ‘tots’
• Roll each tot in breadcrumbs
• Place tots on a parchment or foil lined baking sheet
• Bake at 375 deg. F. for 25 minutes
• Serve with Sour Cream & Cheddar Dipping Sauce

You can certainly pan-fry these tots but oven-baked yielded a nice crispy tot with cheesy loaded mashed potato inside! And this dipping sauce is crazy good with cheddar cheese and bacony love.

There was not a tot to be found after the appetizer round!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our Instagram Story Highlights for how the entire College Cooking Challenge went down! More recipes to follow!

All my best,
xo Libby

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Loaded Baked Potato Tots Recipe

You can certainly pan-fry these tots but oven-baked yielded a nice crispy tot with cheesy mashed potato inside!

Course Appetizer, Side Dish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Ingredients

For the Loaded Baked Potato Tots

• 3 cups mashed potatoes cooled
• 1 cup cheddar cheese shredded
• 2 eggs beaten
• 1/2 cup flour
• 1/4 cup crispy cooked bacon finely chopped
• 2 Tablespoons fresh chives snipped
• 1-2 cups dry plain breadcrumbs

For the Sour Cream & Cheddar Dipping Sauce

• 1 cup sour cream
• 2 Tablespoons cheddar cheese shredded
• 2 Tablespoons crispy cooked bacon finely chopped
• 1 Tablespoon fresh chives snipped
• 1/4 teaspoon garlic salt (or garlic powder & salt)

Instructions

For Loaded Baked Potato Tots

• Preheat oven to 375° F. Line a baking sheet with parchment paper or foil.
• Combine all ingredients in a bowl and mix well. Using a teaspoon, scoop out potato mixture and form into tots. Roll tots in breadcrumbs then place on prepared baking sheet. Bake for 25 minutes. Serve with Sour Cream & Cheddar Dipping Sauce.

For Sour Cream & Cheddar Dipping Sauce

• Combine all ingredients and chill until ready to serve.

Recipe adapted from Rachel Hollis.

The post Loaded Baked Potato Tots Recipe appeared first on Lemony Thyme.

A packet of onion soup mix, a tub of sour cream, and a big bag of ruffled potato chips and we were in dip heaven.

Just think how far the dip world has come, evolved if you will.

On one hand you could say not a lot has changed. I was just texting with a friend. He shared a picture of the smoked deviled eggs he made for the big game.

SMOKED DEVILED EGGS!!!

Hello Mister! After I got done oogling the egg picture I asked what else he was serving. He shared it was the only day he was allowed to have chop dip. Chop Dip?!! I had to know….

Point being, with all the fancy dip recipes out there it’s hard to beat a good Chip Dip. This French Onion Dip takes a little longer than opening the pack of powdered onion soup mix. But if you can make the caramelized onions in advance, you can complete this recipe in mere minutes.

Two thing you need to know about making caramelized onions is it takes a TON to yield a decent cooked portion and it takes patience. I have a post on this process here.

So while I have a soft spot for Hot Party Dips (and a rather nice collection) there’s something nostalgic about a good Chip Dip!

No matter what you’re drinking or your favorite dipping vessel, you’re going to want to make this French Onion Dip for your next Game Day or family gathering!

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French Onion Dip

No matter what you're drinking or your favorite dipping vessel, you're going to want to make this French Onion Dip for your next Game Day or family gathering!

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2 large sweet yellow onions small diced
• 1/4 cup apple cider vinegar
• 2 Tablespoons honey
• 1 Tablespoon prepared mustard
• 1 cup mayonnaise
• 1 cup sour cream
• salt & freshly cracked pepper to taste
• fresh snipped chives for garnish

Instructions

• Heat butter and olive oil in a large skillet over medium heat. Add diced onions and saute for 15 minutes, stirring just a couple times. Then reduce heat to medium-low and continue cooking, stirring occasionally until onions become a beautiful deep brown color, about 25-30 more minutes.
• Remove onions from heat, add the vinegar and stir to combine. Allow to cool for 10 minutes. Then transfer onion mixture to a bowl. Add the honey, mustard, mayonnaise and sour cream. Stir to combine. Season with salt & freshly cracked pepper. Garnish with snipped fresh chives.
• Serve with favorite chips and veggie sticks.

The post French Onion Dip is a Game Day Staple appeared first on Lemony Thyme.

This is a hearty appetizer.

Loaded potato dip is the hottest addition to our Game Day Pinterest Board. 

Serious baked potato love delivered finger food style. 

Win!!

I love that this recipe looks and smells like a loaded baked potato. 

It will fill your kitchen with all the aromas of baked potatoes.  All your favorite toppings like sour cream, cheddar cheese, crispy bacon, chives.

Come on!!! 

The Pub Fries stole the show, yet our dip is a stand alone winner as well. When you pack a hot from the oven dip with baked potato love you’ll hear the crowd go wild!

Perhaps it’s the cheese, or the crispy bacon, creamy sour cream and chives.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Hot Loaded Baked Potato Dip {with Crispy Baked Potato Wedges}

The Pub Fries stole the show, yet our Loaded Baked Potato Dip is a stand alone winner as well. It's packed full of baked potato love with cheese, bacon, sour cream and chives.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 8 ounces cream cheese softened
• 8 ounces sour cream
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 pound bacon cooked crispy & chopped
• 1/4 cup fresh snipped chives
• 1 tsp. garlic & herb seasoning
• 1 tsp. black pepper

To serve…

• Crispy Baked Potato Wedges for serving recipe link in post

Instructions

• Preheat oven to 350 degrees.
• Combine all ingredients (reserving 1/2 cup cheddar cheese and a few bacon crumbles); spoon into a baking dish. Top with remaining 1/2 cup cheddar and bacon.
• Bake uncovered for 30 minutes.
• Serve with Crispy Baked Potato Wedges.

The post Hot Loaded Baked Potato Dip {with Crispy Potato Wedges} appeared first on Lemony Thyme.

I looked out the back door at my fresh herb porch pots, expecting to see various shades of brown with brittle textures.  Yet instead I saw a burst of spring-thyme green.  Chives.  How on earth did this soft herb survive the unseasonably icy and cold winter?  It’s a mystery.  And a sign.  Make Chicken Kiev.

Chicken Kiev.  Do you know of it?  Compound butter, frozen, then encased in evenly pounded chicken breast, breaded, pan browned, oven finished, served atop a bed of creamy mashed potatoes. First cut releases heavenly garlic herb butter and happiness.  We’re talking serious comfort food here.

I’m a sucker for classic recipes and Chicken Kiev qualifies.  There are a few steps to pay attention to when preparing this dish.  Freeze your compound butter.  Freeze your chicken rolls.  Freeze your breaded chicken.  Then cook.  This isn’t one of my “easy week night meals” but it isn’t difficult either.

Plan ahead.  I know, easier said than done.  But really, make the compound butter and freeze it.  It will keep for a good while (months).  When you’re ready to make Chicken Kiev step one will be done.

For the compound butter, you can use your favorite soft herb combination, we chose flat leaf parsley and chive.  For more about Fresh Herbs, check out my article here.  The herbs are combined in the food processor with a good amount of minced garlic (3-4 cloves), a stick of softened butter and a pinch of salt & pepper.  Process until finely chopped and well combined.  Roll into a log shape in plastic wrap and freeze.

It’s really important that you completely encase the frozen butter.  Pound your chicken pieces slightly thinner on the edges.  This will make the chicken packets easier to seal.  In fact, when making this dish, why not go ahead and make extra.  The ‘stuffed & breaded’ rolls freeze well and will be waiting to brown & bake when you’re ready.  Once rolled, wrap chicken in plastic wrap and freeze for an hour before coating.

For the Chicken Kiev breading, set up three dishes.  One for flour (seasoned with salt & pepper), one for beaten eggs, and one for panko/parmesan/parsley coating.  You dip into flour, then into egg, then a nice coating of the crumbs.  Then repeat, back into flour, egg and crumbs.  This double coating will further lock in the buttery herb goodness.  Then another trip to the freezer for an hour (or for up to a month) before browning in oil.

I’ve been making consistent Healthy Choices for 20 weeks running.  In that time I’ve walked over 500 miles and lost 36 pounds.  I’m quite proud of how I’ve stuck to my plan. #fitby50.  Last week I decided that today would be the day I’d splurge a bit.  Chicken Kiev is the perfect comfort food, especially when perched atop a bed of Buttermilk Mashed Potatoes.  Love.

Just an hour after thoroughly enjoying this meal, I’m pleased to say that I shared one Chicken Kiev with a big batch of fresh green beans.  Happy, satisfied and quite comfortable.

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Chicken Kiev {with Fresh Herbs & Garlic}

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 4

Author Liby with Lemony Thyme

Ingredients

For the compound butter…

• 1/2 cup 1 stick butter, softened
• 3-4 cloves garlic minced
• 1 large handful fresh flat leaf parsley about 1/2 cup once chopped
• fresh chives about 1/4 cup once chopped
• salt & pepper

For the Chicken…

• 2 large boneless skinless chicken breasts 8-10 ounces each, cut in half, pounded to 1/4-inch thickness (thinner around edges)
• 1/2 cup parmesan cheese
• 1 cup panko breadcrumbs
• 2 Tbl. fresh flat leaf parsley finely chopped
• 2 eggs beaten
• 1 cup flour
• salt & pepper

Instructions

For the compound butter…

• Place ingredients in a food processor and process until herbs are finely chopped and butter is well combined. Place butter on a piece of plastic wrap; shape into log and roll tightly. Freeze for at least an hour (or up to 6 months).

For the chicken…

• Pound chicken to 1/4-inch thickness (thinner around edges; season with salt & pepper.
• Cut frozen compound butter into four strips, about 1-inch x 2-inches. Store remaining butter in freezer.
• Place butter on each chicken piece, fold in edges and roll chicken tightly around butter, completely encasing. Repeat with remaining chicken. Freeze for 1 hour.
• Set up breading station with flour (seasoned with salt & pepper) in one dish, beaten eggs in a second dish, and panko/parmesan/parsley in a third dish. Dip each chicken roll into flour, egg, then panko mixture and repeat. Be sure to press breadcrumbs. Continue with all chicken rolls then freeze for one hour.
• Preheat oven to 375 degrees.
• Heat 2-inches of canola oil in a Dutch oven over medium-high heat. Brown chicken rolls for 1-2 minutes per side or until deep golden brown. Remove to drain on paper towels. Place browned chicken rolls into a baking dish. Bake for 20 minutes. Let stand for 5-minutes before serving.
• Serve on a bed of mashed potatoes. Garnish with parsley.

The post Chicken Kiev {with Fresh Herbs & Garlic} appeared first on Lemony Thyme.

Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} is just one more reason I’m addicted to breakfast foods.  Fresh herb flavors with a bit of nutty parmesan went so well with the slightly sweet onion jam.  Let fresh herbs elevate the flavors in your dishes while you take full credit for the results.

Savory French Toast is such a nice variation on a classic breakfast favorite.  Simply replace hints of cinnamon & sugar with herbs & aromatics.

Whisk finely chopped herbs into eggs and cream.  Add favorite seasonings. I’m a huge fan of Mrs. Dash garlic & herb seasoning.  It brings a wonderful savory burst of flavor without adding unwanted sodium.  Allow your bread slices to soak up as much liquid as possible before pan frying.  Sprinkle with Parmesan cheese for a wonderful crispy edge.

I paired our Parmesan & Herb Savory French Toast with Balsamic Onion Jam.  Sweet red onions, slowly reduced with a sprinkle of brown sugar and a drizzle of balsamic vinegar.  I used my favorite blueberry balsamic but any flavor would be wonderful.

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Parmesan & Herb Savory French Toast {with Balsamic Onion Jam}

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the balsamic onion jam…

• 1 small red onion diced
• 1 tsp. butter
• 1 tsp. olive oil
• 1 Tbl. brown sugar
• 1 Tbl. balsamic vinegar

For the French toast…

• butter for pan frying
• 4 slices bread
• 3 eggs
• 1/3 cup cream
• 2 Tbl. fresh herbs finely chopped (we used lemony thyme, sage, parsley and chives)
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 cup shredded parmesan cheese

Instructions

For the balsamic onion jam…

• Heat butter and olive oil in a skillet over medium-high heat. Sauté onion until tender, about 5 minutes. Reduce heat to medium-low, add brown sugar and continue cooking for another 5 minutes, stirring occasionally. Stir in balsamic vinegar and cook an additional 2 minutes.

For the French toast…

• Whisk together eggs, cream, herbs and seasoning. Dredge bread slices in egg mixture turning several times until each slice is soaked.
• Melt butter in skillet over medium heat. Add soaked bread slices, sprinkle tops of each slice with about 1 Tbl. of parmesan cheese. Pan fry until golden brown. Turn slices, sprinkle each with additional parmesan cheese. Pan try until golden brown.
• Serve topped with a spoonful of balsamic onion jam, sprinkle of parmesan, and fresh snipped chives.

The post Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} appeared first on Lemony Thyme.

Have I got a fun little appetizer for you.  Envision bite-sized baked potatoes loaded with sour cream, chives, cheddar cheese and bacon.  Pop-in-your-mouth Loaded Potato Bite goodness.  New potatoes are popping up at our local Farmers’ Market.  I remembered one of my sister Sarah’s recipes and ran with it.

Begin with small (and uniform in size) baby red potatoes.  Gently boil them until they are just fork tender, drain and allow to cool slightly.  Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each.  Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.

Now mash the scooped potato with butter, sour cream, cream, salt & pepper.  Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells.  Top with shredded cheddar, snipped chives, and a piece of crispy bacon.  Pop in the oven for 10 minutes to heat through.

This is less of a recipe post and more of recipe inspiration.  Loaded Potato Bites can be loaded to your liking.  They would be fabulous taken in a Mediterranean direction with feta cheese, crispy fried capers and oregano.  Or how about giving them a Southwest flair with salsa stirred into the filling, topped with Queso Fresco and fresh cilantro.  Have fun with these and enjoy!!

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Loaded Potato Bites

Author Libby with Lemony Thyme

Ingredients

• baby red potatoes small and uniform in size
• bacon cut into 2-inch pieces, cooked crispy
• butter
• sour cream
• cream
• cheddar cheese shredded
• salt & pepper
• chives

Instructions

• Gently boil potatoes until they are just fork tender. Drain and cool slightly.
• Meanwhile, cut bacon into 2-inch pieces and cook until crispy. Drain on paper towels.
• Preheat oven to 350 degrees.
• Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each. Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.
• Now mash the scooped potato with butter, sour cream, salt & pepper. Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells. Top with shredded cheddar, snipped chives, and a piece of crispy bacon. Pop in the oven for 10 minutes to heat through.

The post Loaded Potato Bites appeared first on Lemony Thyme.

How have I made it this far in life without knowing about Baked Eggs in Clouds?  What a fun and easy recipe.  So simple that the following pictures and minimal words will guide you through.

For two people, you’ll need a 1/4 cup of crispy bacon, 1/4 cup of shredded parmesan cheese, 1/4 cup of snipped chives, 4 eggs, yolks separated from the whites, salt and pepper.

Beat 4 egg whites until stiff peaks are formed.  You see that whisk laying there.  Don’t use it.  Break out the electric mixer, that’s why we have one.

Gently fold in bacon, cheese and chives.

Make four mounds on a parchment lined baking sheet.  Make a deep well in center of each mound.  Bake at 450 degrees for 3 minutes.

Remove clouds from oven and place one egg yolk in each well.  Sprinkle with salt & pepper.  Bake an additional 3-4 minutes or until the yolks are set.

These fluffy all-in-one breakfast delights were wonderful.  The clouds reminded me a bit of a carb-free bread my mom used to make back in the 70s when the Dr. Atkins Diet Revolution was introduced.  Baked Eggs in Clouds are low-carb and gluten free making them a Healthy Choice for breakfast or brunch.

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Baked Eggs in Clouds

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 eggs
• 1/4 cup crispy bacon
• 1/4 cup parmesan cheese grated
• 1/4 cups chives snipped
• salt & pepper

Instructions

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• Separate egg yolks from white. Place each egg yolk in a separate dish. Place all egg whites in one bowl and beat until stiff peaks form.
• Fold in crispy bacon, parmesan cheese, and chives. Spoon out for mounds of egg white mixture onto baking sheet. Make a large well in the center of each mound. Bake for 3 minutes.
• Remove from the oven and place one egg yolk in the well of each egg white cloud. Sprinkle with salt and pepper. Bake an additional 3-4 minutes or until egg yolks are set.

The post Baked Eggs in Clouds appeared first on Lemony Thyme.

When I first began the Lemony Thyme blog it was our fresh herb porch pots that I recognized/acknowledged/gave credit to/sited/attributed for my cooking inspiration.  Fresh Herbs still continue to amaze and inspire me daily.  However, I have found an equally intriguing element to cooking.  Recreating fridge/pantry staples from scratch (or mostly from scratch).  Homemade Buttermilk Ranch Dressing is super easy to make at home and just as good if not better than the bottled variety.

So about this ‘from scratch’ thing.  Yes, you can make Buttermilk and Mayonnaise from scratch.  I actually started separate posts for both well over a year ago but have either yet to perfect or find the need to recreate these fridge staples. Yet.

Store bought buttermilk is made from natural ingredients and will generally last for a month or so in the refrigerator.  So unless I run out and don’t want to get out of my PJ’s, I’ll probably stick with store bought here.

Homemade Mayonnaise on the other hand is awe-mazing.  While we did successfully make it from scratch once (albeit rather late in the evening with poor record keeping), we’ve also attempted it 3-4 times unsuccessfully.  Since homemade mayonnaise really should be used within a week vs. our ranch dressing that can be refrigerated for two weeks, I like store-bought mayonnaise in this recipe.  For the time being.

So for now, our Homemade Buttermilk Ranch Dressing was made from five ingredients that we generally always keep on hand, far less than the bottled variety.  Using fresh herbs like chives or parsley also give this dressing a wonderful flavor boost.

Recipe Note:  the base for this dressing is a 2 to 1 ratio of buttermilk to mayonnaise, with garlic powder, fresh herbs and black pepper added to taste.

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Homemade Buttermilk Ranch Dressing

Ingredients

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 tsp. garlic powder
• 1-2 Tbl. fresh chives or parsley
• black pepper

Instructions

• Combine all ingredients in a glass jar with lid and shake until well combined.
• Yield is 1 1/2 cups. Can be stored in refrigerator for up to two weeks.

The post Homemade Buttermilk Ranch Dressing appeared first on Lemony Thyme.

Every once in a while the stars and the moon align and we stumble upon USDA ‘Prime’ Beef at our wholesale club.  Typically reserved for restaurants, Prime beef is a high quality ultra tender grade.  And for me tender is where it’s at.

Because these steaks were already guaranteed to be so juicy and delicious, we simply seasoned them with salt and pepper then pan seared them in a cast iron skillet.  A technique that we’ve yet to perfect (perfect as in performing this method without coating the kitchen in fat and setting off a smoke alarm or two), however we continue on in our pursuit of perfection.

We did have some flavor fun with the Worcestershire-Chive Compound Butter.  I found this RECIPE on Epicurious which paired perfectly with our New York Strip Steaks.  Just listen to this simple yet flavorful ingredients list: butter, shallot, garlic, Worcestershire sauce, dry mustard and fresh chives.  We let that glorious butter melt over these mouth-watering steaks….oh my holy wow.

We served our steaks with a Spinach Salad with Warm Bacon Dressing.

Topped with Maple Bacon Pecan Cheese Balls.  And we never looked back!

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Worcestershire-Chive Butter

Author Epicurious

Ingredients

• 8 tablespoons 1 stick butter, room temperature
• 1/4 cup chopped shallots
• 2 tsp. minced garlic
• 1 Tbl. Worcestershire sauce
• 1 tsp. dry mustard
• 2 Tbl. chopped fresh chives

Instructions

• Melt 1 Tbl. butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl.
• Add remaining 7 Tbl. butter, 1 Tbl. Worcestershire sauce, 1 tsp. dry mustard and 2 Tbl. chives and stir with fork to blend. Season to taste with salt and pepper.
• Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely.
• Refrigerate until firm.

The post USDA Prime NY Strip Steaks with Worcestershire-Chive Butter appeared first on Lemony Thyme.

This Classic Loaded Baked Potato.  Popularized as a traditional side dish served with a nice juicy steak dinner.  Any respectable steak house has worked nearly as hard to perfect the baked potato as they have say a Cowboy Cut Bone-In Rib Eye.

However, the baked potato has become just as popular as a meal in itself.  Simply begin with a Perfectly Baked Potato and don’t be shy with your toppings. Here we’ve loaded it with butter, cheddar cheese, sour cream, bacon, and chives.

The post Classic Loaded Baked Potato {with Butter, Sour Cream, Bacon, Cheddar and Chives} appeared first on Lemony Thyme.