July 29: Saint “Martha, Martha” Twice Baked Potatoes

I spy with my little eye…and least half a dozen dead animals. Martha went all out!

2 things I really love about Martha:

1. Everyone knows her story from the Gospel of Luke when she seems like a real nag as she’s trying to feed a household of people–but check out today’s Gospel from John. This lesser-known Martha who says, “Lord, I do believe” after her brother dies is such an example to all of us!!

2. I love that our Lord says her name twice in the Gospel of Luke (which we heard two Sundays ago): “Martha, Martha”. So, with a name said twice, we have these twice baked potatoes!

Cute baby eating potatoes

3 tips for this recipe:

1. We are all going to be tempted like Martha to move on to the second baking of these potatoes: “You mean you want me to let them sit in an oven for an hour and let them rest?!” you ask. Yes. Let them cool. I gave it half an hour, so that it was easy to cut them open and I was able to get more ‘meat’ of the potato out.

2. My mom taught me this trick: bake one extra potato so that you have more filing. We ended up with 5 potato halves and saved the 6th for the baby (but it turns out she liked the paprika infused ones better–go figure!). But, I didn’t worry about having less filling–there was plenty to fill the skins!

3. Another mom tip: If you feel like your potato insides aren’t soft enough, add a teaspoon or two of milk!


3 russet potatoes
3 teaspoons olive oil
1/2 cup sour cream or Greek yogurt
3 tablespoons melted butter
2 teaspoons salt, or to taste
1/2 teaspoon rosemary
1/2-1 teaspoon paprika
1/2-1 teaspoon black pepper
1 cup shredded cheddar cheese, divided
1-3 cloves garlic

I know Martha isn’t holding a baked potato…but I’m gonna pretend, just for this recipe.


1. Preheat the oven to 400 degrees (or if you have an iffy oven like mine, 425ish)

2. Rub each potato with 1 teaspoon of oil, and spike/prick/stab them all over with a fork.

3. Place the potatoes on a rimmed baking sheet and bake for 1 hour.

4. Transfer potatoes to a cutting board, and let them cool for at least 10 minutes.

5. After cooling off, cut potatoes in half. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve skins.

6. Add the sour cream, melted butter, salt, pepper, rosemary, paprika, ½ cup of the shredded cheese, and combine with a hand mixer or masher until smooth.

7. Use a spoon to transfer the potato mixture back into potato skins. Bake for 10 minutes at 400.
8. Top with more cream and cheese!

Saint Martha, pray for us!

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