Makin' it Monday: Cookout Sides

Any of you cooking out today? Well, I am hoping that your answer to that questions was "YES!". I know that here in the OH summer has finally decided to show up (although I am not sure what happened to spring).

Well, today I want to share with you two of my favorite side dishes that could accompany any sort of grilled food you could come up with.

TWICE BAKED POTATO CASSEROLE

10 large russet baking potatoes (about 7 lbs)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white cheddar cheese, cut into 1/2-inch cubes
3/4 pound mild cheddar cheese, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Preheat the oven to 400 degrees

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or melon baller, scoop the flesh out of the skins. leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of butter, the sour cream, heavy cream, salt and pepper and mash until chunky-smooth. Add the bacon, cubed white cheddar, half the grated cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13 inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on the top is melted and lightly golden. Serve hot.

SMOKEY MAC 'N CHEESE

3 cups uncooked elbow macaroni (12 oz.)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon ground red pepper (cayenne)
8 oz. smoked Cheddar cheese, shredded
2 cans (14.5 oz) Fire Roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2 teaspoons olive oil

Cook and drain macaroni as directed on box. Return to saucepan: keep warm.

Meanwhile, heat oven to 375 degrees. Spray 13x9-in glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.

Bake 20 to 25 minutes or until edges are bubble and top is golden brown.

ENJOY!