Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Directions
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Ingredients:
4 large Russet potatoes
4 slices bacon, cooked & crumbled
4 Tbl. butter, softened
1/2 c. sour cream
1/4 c. milk, give or take
1/2 tsp. seasoned salt (I add way more)
freshly grated black pepper, to taste
1 c. grated Cheddar cheese
2 chopped green onions, for garnish, opt.
Directions:
Wash and pat dry the potatoes. Poke a few holes in each potato, using a fork, and cover tightly with foil. Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through. Remove from oven, carefully remove foil and cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.
Add the butter, sour cream, seasoned salt and pepper. Mash together using a potato masher. Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping. Taste and adjust seasonings, if needed. Place the potato shells onto a large baking sheet. Fill each potato shell with the potato mixture and top with reserved cheese. Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot. Garnish with crumbled bacon and chopped green onions.
