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!

Ingredients

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.

Preparation:

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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