Finally, our days are longer courtesy of Daylight Savings Time. Right on its heels, spring rolls in next Monday. As a result, we have more time to browse supermarket aisles, plan menus, and prepare meals…right? Wrong. Spring means it’s time to enjoy the great outdoors before summer’s heat sends us scurrying back indoors to the comforts of air-conditioning. As a result, I decided to share some of my time-saving food shopping and preparation tips. First, forget gourmet meals; we’ve got better things to do this time of year. Instead, check out a few of my favorite time-saving supermarket products that, with a little ingenuity, can be transformed into actual meals. The remainder will come your way next week. I’ve included my shortcut recipes, but feel free to experiment. 1. I like to pinch pennies as well as the next cheapskate, but when I want to treat myself, one of my favorite supermarket products is fresh pasta. Typically found in the refrigerated deli section, it takes about half the time of dried pasta to cook. Add a few ingredients and you have an impressive meal. To take fresh pasta to the next level, I combine a couple of teaspoons of water with an egg and beat it lightly to make a light egg wash. In another bowl, I mix together a cup of panko breadcrumbs with about a quarter cup of grated cheese. I prefer mozzarella; use your favorite. Large ravioli hold up well to pan-frying, so I dip each piece in the egg mixture, then dredge them in the panko-cheese mixture. Next, I add a little olive oil to a medium-hot skillet and add half of a package of fresh ravioli, sautéing a couple of minutes on each side before removing from pan and browning the remainder in a little more oil. Topped with fresh or jarred tomato sauce, it’s a pasta dish fit for the gods. 2. Frozen pie dough is another supermarket product with no boundaries. I can make it from scratch, but we’re talking about convenience. Instead of a large pie, I regularly make small ones in the form of sweet or savory turnovers. Sauté a chopped bell pepper and yellow onion in olive oil until wilted, then move to the side of the pan and brown a pound of ground chuck or sausage until done. Add a handful of baby spinach (another go-to supermarket product) and cook with the other vegetables and meat until wilted. Roll out one of the pie dough sheets and cut it into four pieces, then roll each piece with a floured rolling pin into 5-inch rounds. If necessary, use an upside-down bowl to cut a perfect round with a serrated knife. Fill each round with a half-cup of the mixture, leaving a 1/2-inch border. Pinch edges together with your finger or a fork to get a good seal. Brush with a little egg wash (see #1) and bake on a lightly-greased cookie sheet for 18 minutes in a 400-degree oven. To create an easy sweet treat, fill a similarly-prepared round of pie dough with your favorite flavor of fruit pie filling, jam or jelly, then seal and bake. 3. Some bakers turn up their noses at packaged cookie mix. I’m not one of them. Most of the name brands have improved their products to the point that, with the addition of a few key ingredients, they can’t be distinguished from homemade cookies. One of my most requested recipes of all time is Spring Break Sugar Cookies. A generous dose of cream cheese (more on that all-purpose product next week) and a liberal dose of vanilla extract makes this recipe one that’ll put a little spring in your step. 17.5-ounce package dry sugar cookie mix (I use Betty Crocker) 4 ounces cream cheese, softened 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour Preheat oven to 350 degrees. Combine the cookie mix with cream cheese until crumbly. Mix in eggs and flavoring until combined. Add enough flour to make firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Use cookie cutter to create flowers or other desired shapes. Place on ungreased baking sheet and bake for about 8 minutes. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

NEW YORK, N.Y. - The James Beard Foundation announced today its nominees for the 27th annual James Beard Foundation Awards. Several Mississippians were on the list. Vishwesh Bhatt of Snackbar in Oxford has been named a finalist in the category of “Best Chef: South.” Also named a finalist in this category is Tylertown native Slade Rushing of Brennan’s in New Orleans. Finalists in the book awards division include: American Cooking My Two Souths: Blending the Flavors of India into a Southern Kitchen, Asha Gomez and Martha Hall Foose, (Running Press) Single Subject Big Bad Breakfast: The Most Important Book of the Day, John Currence, (Ten Speed Press) Chef Vishwesh Bhatt See this year’s full finalist list at jamesbeard.org/awards. Winners of the 2017 James Beard Media Awards will be announced on Tuesday, April 25, 2017, at an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists at Pier Sixty at Chelsea Piers in New York City. Winners of the remaining awards will be announced at the James Beard Foundation Awards Gala at the Lyric Opera of Chicago on Monday, May 1, 2017. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

If you had to guess which country leads in wine imports to the U.S. who would you choose among France, New Zealand, Spain, Italy and Australia? "Ding, ding, ding" if you picked Italy. Italy leads in both volume and dollar value of wine imported into the U.S. Sparkling wines and vermouths are the fastest gainers, thanks to the intense demand in prosecco and the cocktail revolution that has increased sales of Italian vermouths. These numbers were the foundation of a recent seminar, "Vino 2017," we attended in New York City. In addition to having the opportunity to taste literally hundreds of wines from producers from every corner of the Italian peninsula, we heard from several speakers about grape growing and wine production in Italy. Italy is the home to approximately 500 indigenous grape varieties, according to Ian D’Agata, author of “Native Wine Grapes of Italy” (University of California Press, Berkeley), who spoke about rare grapes. D'Agata said, “Since Italy is a poor country, grapes were sought out that were high producers.” More obscure grapes thusly were ignored. Other factors for rare grapes are susceptibility to disease -- rot from dense clusters or thin skins --and poor juice-to-skin ratios. Another seminar featured Italian rosato. In France and most other wine-producing countries, rosé is made from less than a dozen mostly international varietals. In Italy rosato is made from literally hundreds of indigenous varietals with hues ranging from the barest color to brightly tinted pink -- almost intensely red. We were impressed with the wide variety of rosé styles, particularly the Mastroberadino Irpinia Rosato DOC “Lacrimarosa” 2015 ($14) made entirely of aglianico from Irpinia in Campania. Very light in color, bright fresh fruit nose and flavors with a delightful creamy presence and very long length in the mouth. We also enjoyed two rosés made from somewhat obscure grapes. The Cantina Le Grotte Puglia Rosato IGP Nero di Troia “Selva della Rocca” 2016 is made from the nero di troia grape and made a delightful mineral-driven, quaffable rosato. Our favorite rosato was the Torrevento Castel Del Monte DOCG Bombino Nero “Veritas” 2016. Made from bombino nero grapes and also from Puglia, this gem offers a very intense cherry/strawberry nose and flavor and a light pink color. Another seminar featured barolo and barbaresco from regional bottlings and individual vineyards. We learned that single vineyard bottlings only began in 1961 and weren’t tightly regulated until 2011. These single crus are important in Barolo and Barbaresco because the regions feature highly varied soils and a myriad of microclimates. Usually single vineyard offerings indicate higher quality and also higher prices than regionally bottled and labeled wines. Two of our favorites were single-vineyard wines from G.D. Vajra. The Barolo DOCG Luigi Baudana 2012 and Barolo DOCG Cru Bricco delle Viole 2012 are made in the modern, early dinking style that many barolo and barbaresco winemakers are adopting. The wines were characterized by easily accessible, berry flavors and enticing rose and violet scents and flavors. Consumers looking for ready-to-drink barolo and barbaresco should consider these versions. These wines should be available in the $80-$90 range. MORE ITALIAN WINES Tenuta Cisa Asinari dei Marchesi di Gresy Martinega Barbaresco 2012 ($50). We liked the elegance and sensual texture of this beautiful barbaresco. Made entire of nebbiolo grapes from the estate vineyard of Martinega, it has a violet and tobacco-like nose with rich cherry flavors. Tenuta di Arceno Chianti Classico Riserva Strada al Sasso 2010 ($35). This is an unbelievably delicious chianti. Intense plum and jasmine aromas with rich cherry and chocolate flavors and a hint of spice. Tenuta di Arceno Valadorna 2011 ($80). Missing the indigenous sangiovese grape, this Tuscan blend of merlot, cabernet sauvignon and cabernet franc is stunningly delicious. Plum notes with ripe cherries and figs, but it has terroir notes of graphite and earth. Piccini Memoro Rosato Italia N/V ($15). Although non-vintage rose is somewhat unusual we found this example very agreeable. Made from widely grown grapes sources from all over Italy…. Montepulciano from Abruzzo, Nero d’Avola from Sicily, Merlot from Veneto and Negroanaro from Puglia. Very pleasant and refreshing with dominant strawberry elements, and just a touch of residual sugar. Tommasi Casisano Brunello di Montalcino 2011 ($60). Intense but targeted aromas with delicious dark berry and spice flavors. Well balanced and long in the finish, this is an outstanding wine. Fontanafredda Serralunga d’Alba Barolo 2011 ($40). Made from nebbiolo grapes, this sleeping giant has approachable dark fruit flavors, an intense nose and tantalizing hints of spice, vanilla and oak. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

Forget immigration marches and outrage over “The Wall.” The president of Iceland created a firestorm over pizza that knocked our commander-in-chief off the hot seat. Answering questions from high school students a couple of weeks ago about his views on pizza, Gudni Th. Jóhannesson said he was “fundamentally opposed” to pineapple as a topping. His words made headlines around the world and dominated Twitter, where the hashtag #pineappleonpizza trended faster than President Trump’s latest tweets. I mention this international incident for a couple of reasons. First, with a name like Gudni, you can’t blame the president for being irritable. But seriously, it’s noteworthy that pizza is a food that knows no boundaries; it’s a guilty pleasure around the globe. Second, it’s obvious people have very strong attachments to specific pizza toppings. But in reality, we all have our preferences when it comes to pizza. I’ve loved pepperoni on a thin crust ever since I tasted my first “restaurant” pie at the Pizza Hut on Highway 49 in Hattiesburg when I was in high school. In defense of pineapple pizza, I remember sampling a friend’s Canadian bacon pizza highlighted with little pieces of, you guessed it, pineapple. It didn’t surpass pepperoni, but I wasn’t as repulsed as Gudni obviously is by the fruity topping. Since my high school days, I’ve sampled hundreds of pizzas at restaurants slightly more upscale than Pizza Hut. I’ve heard some of the best pizza this side of New York City’s Little Italy can be found on the Gulf Coast at The Sicilian II in Biloxi. It’s on my pizza bucket list the next time I visit the area. I enjoy restaurant and even takeout pizza, but consider it a special treat due to the high fat, calorie and sodium count of a single slice. And, naturally, I’m not content with just one slice. So, in order to indulge in pizza on a more frequent basis, I make my own at home, where I can control the ingredients, including substituting high-fat cheese with lower-fat versions and applying pepperoni with a lighter hand. If you’re not already doing it, I encourage you to purchase an inexpensive pizza stone, stock up on a few pizza ingredients, and begin making your own. First, many are intimidated by the thought of making homemade pizza dough, but that’s the easiest part. Many easy-to-follow pizza dough recipes can be whipped up before the deliveryman can reach your door. But is time if short, look no further than the freezer case of the supermarket. Frozen bread dough can be thawed, rolled out, and pressed into the bottom of a pizza pan. Next to canned biscuits, you’ll find pizza dough already sized and ready for the pan. Or, you can purchase prebaked pizza shells. Most of these are lacking in taste, so I “doctor” mine with a brush of olive oil and a sprinkle of Italian seasoning before filling with ingredients. Whichever route you choose, homemade or store-bought, a large round shell will make enough pizza for a family meal or, if dining solo, a meal with enough leftover slices for following days. Smaller rounds yield 2-4 slices, a perfect meal for one or two. Many who’ve never made homemade pizza are surprised by how easy it is to create a towering masterpiece that rivals restaurant versions or, at the very least, tastes better than some frozen varieties that are lacking in taste and nutritional value. First, coat the pizza shell with tomato sauce or jarred pizza sauce sold in the supermarket. Top the sauce with a variety of cheeses (low-fat if you’re counting calories), followed by your choice of meat, including ground beef or pork crumbles, pepperoni rounds, Canadian bacon pieces, or thin pieces of smoked ham or turkey. Don’t forget the vegetables – chopped red onions, bell pepper rings, thinly-sliced Roma tomatoes, Kalamata olives, spinach pieces - the list is endless. Last, another covering of grated cheese and a sprinkle of Parmesan and Italian seasoning and the pizza is ready to be popped into the oven until the crust is golden brown, all ingredients have melded together, and the cheese is melted. The beauty of a homemade pizza – besides its ability to reduce fat, calories, and sodium without sacrificing flavor and the knowledge that you’ve likely saved a few dollars along the way – is that you really can’t mess it up. No matter how haphazardly you throw on the ingredients, everything will cook together beautifully and the results will be delicious. After all, cheese and a generous dose of pepperoni cover a multitude of sins. My favorite homemade pizza is a recipe I shared in previous columns. It’s my version of California Pizza Kitchen’s barbecue chicken and red onion pizza. If you’re buying frozen pizza, you can’t go wrong with this one. However, you can easily make your own and it’s every bit as delicious. Last week I was craving a bacon cheeseburger and a pizza. I combined the two cravings and the result was more than satisfactory. The liberal dose of homemade dill pickle-laced dressing made it unforgettable. So, get in the kitchen and make your own pizzas. If you decide to use this recipe, take my advice: don’t forget the pickle juice. Bacon Cheeseburger and Pickle Juice Pizza 12-ounce prebaked pizza crust 1/2 pound ground chuck or pork (your choice) 6 slices of bacon, cooked and crumbled or 1/2 cup real bacon bits 1/2 cup ketchup 1/4 cup prepared mustard 1-1/2 cups shredded cheddar cheese 1-1/2 cups shredded lettuce 1/2 cup chopped dill pickle 1/2 cup chopped Roma tomatoes (1-2 small ones) 1/4 cup chopped red onion 1/2 cup of your favorite cheeseburger topping (ranch dressing, mayonnaise, barbecue sauce) 2 to 3 tablespoons dill pickle juice Preheat oven to 425 degrees. In a large skillet, cook and crumble ground chuck or pork over medium heat until totally browned, about 3-4 minutes; drain. In the same skillet, fry bacon until crisp; drain and crumble. Place crust on an ungreased baking sheet or pizza stone. Mix ketchup and mustard; spread over crust. Add ground meat and bake 5 minutes. Sprinkle with bacon crumbles and cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes more. Top with lettuce, tomatoes, chopped pickles and onions. Whisk your favorite topping (ranch dressing, mayo or barbecue sauce) and enough pickle juice to create a lighter dressing; drizzle over pizza. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

COLUMBUS, Miss. - Most college students will be on the go as Spring Break quickly approaches. An expert from Mississippi University for Women’s Culinary Arts Institute offers valuable tips to avoid packing on the pounds for individuals who are beach bound. When it comes to eating healthy snacks and breakfast, there are plenty of options available for college students, according to Amanda Dahl, a registered and licensed dietitian at The W. Dahl said, “Snacking is a good way to bridge the nutritional gap of foods groups you are lacking. Aim for 100-150 calories for a snack, ensuring that snacks contain both a carbohydrate and a protein.” She added that carbohydrates provide a boost of energy while protein provides a feeling of fullness. “Some healthy snack options for college students include an apple with peanut butter, string cheese and grapes, cottage cheese and peaches, Greek yogurt topped with fruit, hummus with raw veggies or a handful of almonds and a snack-sized box of raisins.” Taking some time to plan snacks for the week is a great idea, Dahl advised. “This way, you will have a snack on hand when hunger strikes instead of running to the vending machine or drive-thru.” Dahl also recommended preparing pre-portioned snacks in plastic containers or sandwich bags for easy grab and go during the week and to help with portion control. Kimberly Heath, a senior culinary arts major, recently conducted a cooking demonstration as a part of her independent research project on quick, easy breakfast recipes for college students. Heath has provided two simple and affordable breakfast recipes: Quick Breakfast Sandwich Whole wheat English muffin Pepper jack cheese Canadian bacon Pull apart the English muffin. Stack on Canadian bacon(ham) and cheese. Wrap in paper towel. Microwave for about 45 seconds. Enjoy! To make ahead: Wrap muffin tightly in plastic/freezer bag. Freeze. To heat for a quick breakfast, remove from plastic, wrap in paper towel. Microwave about 1-1/2 minutes. *Other tried-and-true serving suggestions: black pepper, tomato slices, fried egg, replace Canadian bacon with sausage, cheddar cheese Personalized Oatmeal 1/2 cup oats Pinch of salt 1/8 teaspoon cinnamon 1-1/2 teaspoon sweetener (brown sugar, honey) A handful of your favorite stir-ins Nuts, seeds, dried fruits, fresh fruits Microwave Method: Pour oatmeal packet into a microwave safe bowl/mug enough for oatmeal to double in volume as it cooks. Add 3/4 cup cold water (or milk, if you prefer). Microwave on high, about 2 minutes. Microwaves may vary. Hot Water Method: Pour oatmeal packet into any bowl or mug. Add 2/3 cup hot water and let stand about 4 minutes. Stir and enjoy! For more ideas of flavor combinations, check out www.theyummylife.com/Instant_Oatmeal_Packets. “These are the recipes that could be made using only a refrigerator and a microwave, which is what most students at The W have access to,” said Heath. “These recipes are versatile and are easily substituted with other ingredients.” Based on availability, preference or allergies, students may adapt the recipes to their liking, Heath said. According to a study published in the Journal of Nutrition Education and Behavior, nearly 60 percent of college students are ‘Food Insecure,’ i.e. they lack reliable access to a sufficient quantity of affordable, nutritious food. The tips provided by Dahl and Heath make it possible for college students to have healthy and affordable food at the same time. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

Photo by Megan Bean STARKVILLE, Miss. - Starkville Mayor Parker Wiseman and Mississippi State President Mark E. Keenum (seated left and right) marked National Nutrition Month with the signing of a proclamation announcing the city and campus observance of the annual March event. The local observance is being coordinated by MSU’s Student Dietetic Association, an organization of the Department of Food Science, Nutrition and Health Promotion in the College of Agriculture and Life Sciences. Pictured at the signing, left to right, are MSU food science, nutrition and health promotion students Kayleigh A. Hynes, a senior from Cornelius, North Carolina, SDA liaison; Sophie M. Goyins, a senior from Pensacola, Florida, SDA scholarship chair; Alesa Taylor, a senior from Guntown, SDA vice president; Austin J. Vaughn, a junior from Hernando; Turner Sanderson, a senior from Smithville, SDA professional development representative; Molly C. Stevenson, a junior from Marietta, Georgia, SDA secretary; Haley P. Wheeler, a senior from Huntsville, Alabama, SDA president; and Cecily B. Young, a graduate student from Greenville, South Carolina. Initiated in 1973 by the Illinois-based Academy of Nutrition and Dietetics, the National Nutrition Month campaign works to encourage and promote healthy eating habits and physical activity. “Put Your Best Fork Forward” is the 2017 theme. For complete information on National Nutrition Month, visit www.eatright.org/resources/national-nutrition-month. For more on MSU’s food science, nutrition, and health promotion department and its Student Dietetic Association, visit www.fsnhp.msstate.edu. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

We always love a challenge, particularly when there is an opportunity to root for an underdog. Thus, it was with great anticipation that we recently joined a handful of other wine professionals to blind taste an underdog Saint-Emilion wine alongside neighboring chateaux that ranked among the region's best. The mystery wine was Chateau Lassègue, a 2003 partnership of the French-born Pierre and Monique Seillan and American wine icons, the late Jess Jackson and his wife Barbara Banke. Also present at the tasting were the Seillans, who were eager to tout the region but particularly eager to have professional tasters see first-hand how well Chateau Lassèque can stand up to heralded wines that cost significantly more. It did well. The other wines in the tasting, all from the 2009 vintage, included: Chateau Ausone, Chateau Pavie, Chateau Canon la Gaffelière and Château La Mondotte. Ausone and Pavie are rated premier grand cru classes(a) – the highest wine classification in St. Emilion. The other two are classified premier grand cru classe(b). Chateau Lassèque is simply grand cru. Seillan, aware of the complications that come with a premier grand cru classification, seems unmotivated to seek a higher ranking. The classification system in Saint-Emilion is complex and muddled. Unlike Graves and Medoc regions of Bordeaux, Saint-Emilion changes its classifications every decade or so. The 2006 classification was wrought with lawsuits and changed yet again in 2012. A wine's classification is immensely critical to its price. Chateau Ausone fetches around $2,000 a bottle; Chateau Pavie is about $400. At $85 a bottle, Chateau Lassègue is relatively a bargain. Although Chateau Lassèque was not our favorite of the tasting, it held its ground with aplomb and grace. As Seillan rhetorically asked, is the difference between his wine and a premier grand cru really worth $1,900? We were not surprised that Chateau Lassèque tasted like a grand cru classe wine. Several months ago we sampled Chateau Lassègue wines with Monique and were impressed with their balance and elegance. But the chateau's story became even more impressive after hearing Pierre’s passion for Chateau Lassègue’s unique soils and his “micro-cru” philosophy. “I am a vigneron,” he proudly says. “I’ve been working in dirt since I was 16.” His work in eight French appellations for several chateaux exposed him to the differences between soils. This knowledge allows him to create wines that captures the unique qualities of each vineyard block. Seillan credits his wine's quality to the 10 different soil types found at the estate. There is limestone at the plateau, clay on the slopes and gravel at the bottom. Pierre is meticulous about hand-picking each of the blocks separately and fermenting them in separate stainless-steel tanks. Only then can he taste the unique properties of each block and go about the business of blending. The southwest-facing estate gets more hours of sunlight than any other property in Saint-Emilion. While others are waiting well into late summer for their grapes to reach phenolic ripeness, Seillan is harvesting his vineyards before cold and wet weather sets in. Many of the vines from this 17th century estate are more than 60 years old. “I believe we have the most exceptional vineyard in Saint-Emilion,” Seillan says. Seillan's family roots go deep too. Both of his grandfathers were vignerons. His great-great grandfather was a vineyard consultant and his father owned a cork company. He has wine in his blood. It was a coincidental meeting with the Jacksons in the mid-1990s that led to the creation of an enduring American-French partnership. Together, the families created the highly regarded Vérité brand in 1998. This incredibly complex California wine has been given more awards and 100-point scores than any other. For those looking to stock a cellar with a Bordeaux from an elite neighborhood, Chateau Lassèque is worth the price. WINE PICKS Kim Crawford South Island Pinot Noir 2015 ($19). New Zealand’s pinot noirs are recognized by their bright, youthful fruit and this one is no different. Blackberry and red currant flavors with a kiss of oak. FEL Anderson Valley Chardonnay 2015 ($32). The cool climate of this region produces a beautifully textured chardonnay with fresh acidity, citrus and apple aromas and delicious pear/apricot flavors with a dash of spice. La Follette North Coast Pinot Noir 2014 ($22). Very reasonable in price, this medium-body pinot noir has delicate features that we enjoy with the right meal. What we have liked about this producer year over year is the purity of fruit that comes out from its wine. Fresh cherry and strawberry notes with hints of earth and spice. Albatross Ridge Estate Reserve Pinot Noir 2014 ($55). This pinot noir from Carmel Valley and Monterey County is remarkable for its rich and juicy strawberry and cherry fruit dashed with mushrooms mineral. Clayhouse Petite Sirah Paso Robles Red Cedar Vineyard Old Vines 2013 ($23). Very deep ripe and rich blackberry and black raspberry nose and flavors. Very smooth and opulent in the mouth -- a real crowd-pleaser. Attilio Ghisolfi Barolo Bricco Visette DOCG 2011 ($80). Although this delicious Barolo needs time, it shows a great deal of promise for the patient. A nose and flavors of berries, tar and roses can be coaxed from the glass over time. The tannins are already smooth, but wait for at least 5 years to enjoy this fantastic Barolo. ©2017 eat. drink. MISSISSIPPI. All rights reserved.

Twice-baked potatoes often take an unhealthy turn. Brimming with butter and sour cream, they’re loaded, all right, and not in a good (healthy) way. Our new spins on stuffed spuds bring fresh new flavors and not too much fat (only 11 grams or less per serving). For each of the variations below: Preheat the oven to 425°F. Wash two large russet potatoes and pat dry. (Russets have a high starch content and are better for baking than red-skinned or Yukon Gold potatoes.) Rub the skins with olive oil and sprinkle with sa
lt and pepper. Prick the potatoes with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350°F. Cut the potatoes into halves lengthwise. Scoop out the pulp, leaving about 1/4 inch of potato pulp on the skin. Place the scooped pulp in a large bowl and the skins on a baking sheet. Add the remaining ingredients to the pulp, mixing well. Pile into the potato skins. Bake about 15 minutes, until hot. Serves 4. Photo by Mark Boughton Photography/Styling by Teresa Blackburn Artichoke Swiss Stuffed Potatoes 1 (6-oz) jar marinated artichokes, chopped, plus 2 Tbsp of the marinade 4 oz Swiss cheese, shredded Pizza Potatoes 1/2 cup chopped sun-dried tomatoes in oil 4 oz Fontina cheese, grated Chopped pepperoni (optional) Broccoli Cheese Stuffed Potatoes 2/3 cup Alouette or Boursin cheese 1-1/2 cups broccoli or cauliflower florets, microwaved for 2 minutes ©2017 eat. drink. MISSISSIPPI. All rights reserved.