The Professor has been in LA at a college-related workshop all week and while I’ve missed him, I also know he’s had a great time; so far, the group has visited the Dancing With Stars set to watch this week’s live performances as well as a trip to the DreamWorks studio. They weren’t allowed to take photos but that’s alright because the excitement in his voice as he relayed the details was all I needed to know it has been a fabulous experience.
This annual workshop has been on The Professor’s bucket list for the last five years; it’s an invitation-only event and this year, he’s one of 20 faculty to be selected from colleges all over the country. Needless-to-say, I’m super proud he was chosen.
I’m holding down the homefront while he’s away; this is the time of year where our work schedule kicks into high-gear with not only wrapping up The Professor’s semester, but our workload is heavy and we’re also directing our church’s Christmas production – I’ve not been bored this week.
Late September, we attended the first-ever Big Harvest Potluck and I must admit, I think this may have been my most favorite one yet; fabulous speakers in one of the most gorgeous settings I’ve seen – Burpee Fordhook Farms. The weather was still warm enough for flip-flops and picnic lunches on the lawn – hot air balloon rides created the perfect backdrop for an Italian-inspired dinner on the deck as candles glowed, wine poured and the sun set. The Potluck events truly are the highlight of my year.
But now it’s almost mid-November and I’ve been thinking about this year’s holiday menu; while in the past we’ve hosted the big day here at our home, we’re taking it easy this year and keeping it small. These delicious twice-baked potato jackets are a healthier version of their butter-laden counterpart; stuffed with fluffy, mashed potatoes mixed with classic hummus, they are drizzled with olive oil, broiled until the tops are golden and crispy. A sprinkle of chopped fresh rosemary and sea salt is a match made in heaven!
Disclaimer: This is a sponsored post and I am being paid to share this recipe with our readers; however, as always, all opinions are strictly mine.
NOTE: I used a smaller Yukon Gold potato to create more of a two or three-bite appetizer but you can certainly make these a main course as a meatless entree for vegetarians or vegans. For a pretty presentation, sprinkle a layer of salt on a serving platter, place potato jackets on top of the salt and tuck sprigs of fresh rosemary around the platter.
TWICE-BAKED POTATO JACKETS WITH ROSEMARY
Makes 16 appetizer-sized jackets
- 8 small-ish Yukon Gold potatoes
- 1 cup Sabra Classic Hummus
- 2 Tablespoons chopped rosemary
- Extra-virgin olive oil for drizzling
- Salt/pepper to taste
- Preheat oven to 425 degrees
- Scrub potatoes and poke with a fork two or three times to allow steam to escape while baking
- Place whole potatoes on a rimmed sheet pan and bake for approximately 25-30 minutes (depends on the size of the potato) or until potatoes are soft; cool for 10-minutes
- Carefully, slice potatoes in half lengthwise and scoop out the inside into a bowl, leaving about a 1/4-inch ring of potato around the edges
- Lightly mash the potato chunks you’ve placed in the bowl; add hummus and stir until combined
- Season mixture with salt and pepper, taste and adjust if necessary
- Using a spoon, divide potato-hummus filling evenly between potato jackets and broil for 5-7 minutes or until tops are golden and crispy; watch carefully as they will burn quickly
- Remove from broiler and sprinkle with rosemary and a pinch of sea salt
- Serve immediately