Porcupine Meatballs

So I tried a new recipe tonight – Porcupine Meatballs.  Okay, I know what you’re thinking… they move to Kentucky and now they’re eating porcupine??  Well, you don’t need to worry.  We aren’t eating porcupine.  It’s made with ground beef.  And we weren’t real impressed.  It has rice in with the beef and some of the rice didn’t cook all the way.  And I had cooked it longer than the recipe called for.  It wasn’t bad… it just wasn’t all that great.  So we learned.  But with the meatballs I also made twice baked potatoes.  Now those were good!  Here is the recipe for the potatoes.

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C).  Bake potatoes in preheated oven for 1 hour.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.  Bake for another 15 minutes.

The potatoes were good, meatballs not so much.  So there ya have it.


About Mama Boyet

We're moving to Lexington, Kentucky!
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