Easter lunch

reconciliation-clipart-Swirls-and-Christian-Cross-ClipartCollege kids home for Easter weekend like to get on the road back to school at a decent hour. So, the last couple of years we have had a big lunch after church, instead of having a special dinner.

I buy an Archer Farms spiral sliced ham from Target. I saw them rated highly in Real Simple magazine one year, and they are the best! Reasonable and delicious!

Going to try the pioneer woman’s ham glaze this year –raspberry preserves and Dijon mustard. Sounds yummy! Besides, I bought the preserves for something I didn’t end up baking.

Serving the ham with cheesy potatoes, roasted asparagus, and fruit salad.

Everything can be just popped in the oven when we get home from church. (Except the fruit salad, of course J)

Here is the recipe for the cheesy potatoes our oldest requested:

Cheesy Twice Baked Potatoes (8-10 servings)

  • 5 large Idaho potatoes
  • 4 tablespoons of butter
  • ½ cup sour cream, we use low fat
  • 1 cup Cheddar cheese, divided
  • ¼ cup milk
  • salt and freshly ground black pepper
  • ½ cup bacon bits, optional
  • paprika

Bake potatoes at 400F for 1 hour, or until done. Cool slightly and cut in half lengthwise. Scoop out insides, leaving a ¼” shell. Mix scooped potato, butter, sour cream, ½ cup of the cheese, and salt and pepper to taste. Fill potatoes with mixture. Top each potato with more cheese, bacon bits, if desired, and paprika. Place potatoes in a baking dish and store in fridge until ready to bake. Preheat oven to 350F. Bake filled potatoes 20-25 minutes.

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