Comments on: Stuffed Baked Potatoes

By: Just Julie

Just Julie — Mon, 17 Jan 2011 16:37:34 +0000

I’ll email you with instructions Tricia!

By: Tricia

Tricia — Mon, 17 Jan 2011 16:33:38 +0000

Julie,
You said the stuffed baked potatos freeze well and reheat well. I don’t own a microwave so I would need to reheat in the oven. Should they be thawed first? or bake from frozen? How do you reheat them?

By: Just Julie

Just Julie — Fri, 09 Apr 2010 00:12:40 +0000

Thank you for that information Carey! I had no idea.

By: Carey

Carey — Thu, 08 Apr 2010 18:38:56 +0000

Julie…I just discovered that there’s a slight difference between scallions and green onions, though both are from the same genus – allium. Both green onions and scallions are young shoots of bulb onions. However, scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb. There you have it…a new and totally worthless factoid!!

By: Deb

Deb — Wed, 07 Apr 2010 22:24:20 +0000

Okay, I’m practically drooling. I want to know what Chris rubs on the ham to make it “not ho-hum”!

By: Dorothy Sooter

Dorothy Sooter — Wed, 07 Apr 2010 15:35:05 +0000

What page in The Barefoot Contess’s cook book for the Pannazella salad? I could not find it but did not go page by page. Your Easter dinner sounded wonderful and it is much fun for everyone to get involved.

By: Sharon

Sharon — Wed, 07 Apr 2010 03:28:17 +0000

I would like to try them with kalamata olives and feta cheese.

Or actual bleu cheese crumbles with bacon pieces.

You should make them for me right now.

By: Susan Denney

Susan Denney — Wed, 07 Apr 2010 00:00:39 +0000

Dear Julie,
Was it your intention to make my mouth water uncontrollably? Because it is…right now. Thank you very much.

By: Just Julie

Just Julie — Tue, 06 Apr 2010 19:17:35 +0000

I completely forgot about scallions sounding like scallops, Jessica. Another reason to stick with the simple: green onions.

By: Jessica

Jessica — Tue, 06 Apr 2010 19:14:23 +0000

Oh my. I am so hungry for these RIGHT NOW. Hmmm…. Must. Go. Grocery. Shopping.

Also, I don’t like the word scallions either because every time someone says it I think they are talking about seafood (of which I am NOT a fan) and then I have to search my brain (yes, every time) for what a scallion really is. It’s just too much effort. I prefer when someone just calls them what they are. Green onions.