>>> ONCE THE PRESENTS ARE OPEN
AND THE CAROLS ARE SUNG, IT WILL
BE JUST THE RIGHT TIME TO SIT
DOWN WITH YOUR FAMILY AND HAVE A
NICE BRUNCH.
WE ASKED ALEX TO SHARE ONE OF
HER EASY GO-TO CASSEROLE
RECIPES.
>> HI, EVERYBODY
I AM GOING TO MAKE MY TWICE
BAKED POTATO CASSEROLE WITH A
SIDE OF BACON AND EGGS
IT IS ONE OF THE MOST PERFECT
DISHES FOR BRUNCH ON A CHRISTMAS
DAY.
WHAT I REALLY LIKE ABOUT IT IS
YOU CAN TOTALLY MAKE THE
CASSEROLE
CASSEROLE IN ADVANCE, SPEND THE
MORNING OPENING PRESENTS AND FRY
UP SOME BACON AND EGGS
I HAVE TWO EGGS THAT I CRACKED
IN A PAN
I’M GOING TO START TRYING THEM
UP NICE OVER MEDIUM HEAT, GET
THOSE BUBBLING
I HAVE A SIDE OF BACON THAT IS
READY TO GO.
NOW LET’S TALK ABOUT WHAT GOES
INTO THE TWICE BAKED POTATO CASSEROLE.
I HAVE SOME CLASSIC IDAHO PAY
TOE P
-- POTATOES UNTIL THEY WERE
TENDER AND THEN AS IF YOU WERE
GOING TO EAT THEM WITH SOUR
CREAM AND BUTTER
WE SARTTART WITH SIX POTATOES
WE’RE NOT GOING TO USE ALL THOSE
BUT WE ARE GOING TO USE ALL THE
FLESH.
SCOOP OUT.
IMAGINE YOU’RE MAKING LITTLE
CANOES OR BOATS AND SCOOPING OUT
THIS FLESH
I HAVE SOME THAT I SCOOPED
ALREADY IN THIS POT WITH A
LITTLE BIT OF MILK
YOU JUST PUT THAT POTATO FLESH
RIGHT INTO THERE
WE’RE ONLY GOING TO USE SIX OF
THE ACTUAL SKINS, THE LITTLE
CANOES TO MAKE THE CASSEROLE,
BUT WE SCOOP OUT THE FLESH FROM
ALL SIX POTATOES
THAT WAY YOU HAVE A LITTLE EXTRA
FLESH FOR MASHING AND A LITTLE
BIT FOR YOUR BOATS
I MIX THE MILK AND THAT POTATO
FLESH.
THIS IS A COOL WAY TO MAKE
MARKED POTATO, BY THE WAY.
JUST BAKE THEM, SCOOP THEM OUT
AND MASH THE SCOOPED FLESH
SOUR CREAM, ABOUT A CUP.
A FEW LITTLE INNOCENT
TABLESPOONS OF BUTTER. IT’S CHRISTMAS, WE’RE HAVING A
IT’S CHRISTMAS, WE’RE HAVING A
LITTLE BUTTER AND SOME GRATED
PROVOLONE CHEESE
IT HAS THAT WONDERFUL ITALIAN
SALTINESS.
MIX ALL THAT TOGETHER.
SALT AND PEPPER IS A MUST.
LOTS OF CRACKED BLACK PEPPER IN
THERE IS REALLY GOOD WITH IT
A LITTLE GRATED PARM
I GUESS I’M GETTING KIND OF
ITALIAN BY ACCIDENT.
AND THEN WE HAVE THIS BEAUTIFUL
MIX.
LOOK AT THAT
YOU CAN JUST EAT THIS, RIGHT
YOU WANT TO GET TOGETHER AND
MAKE A LITTLE CASSEROLE, RIGHT
MY EGGS ARE FRYING UP SO
BEAUTIFULLY.
YOU’RE LITERALLY GOING TO HAVE
YOUR LITTLE BOATS.
SEASON THE INSIDE OF THE BOAT
BEFORE YOU PUT THE POTATO FLESH.
AND PEPPER, SO IMPORTANT TO
SEASON EVERY PART OF THIS,
RIGHT?
AND THEN FILL IT LIKE SO
THESE ARE THE TWICE BAKED VIBE
FROM THIS, RIGHT
MMM.
AND YOU CAN MAKE ALL THIS IN
ADVANTAGE, FILL THE CASSEROLE
DISH, AND GET UP IN THE MORNING
AND PUT THAT CASSEROLE DISH
STRAIGHT INTO YOUR OVEN.
UNTIL THAT CHEESE AND EVERYTHING
ELSE GETS ALL BEAUTIFUL AND
BROILED.
LOOK, I JUST HAPPEN TO HAVE THE
FINISHED DISH HERE
LOOK AT THIS
SEE HOW THOSE LOOK WHEN THEY
COME OUT OF THE OVEN
GOT THAT SIDE.
OOH, I’M NOT GOING TO BE A SHORT
ORDER COOK
THAT SIDE OF BACON AND EGG,
YOU’VE GOT THAT CASSEROLE AND
YOU CAN JUST SCOOP THESE OUT OR
EVEN HOLD THEM OUT IF THAT’S
EASIER
AND THAT’S IT.
MERRY CHRISTMAS.
I HOPE YOU ENJOY THIS FEAST.
>> AND OUR THANKS TO ALEX FOR