Potato Skins

Wow, it has been a very long time, I'm sorry. Winter midterms never really end, so I've just had non-stop work. At any rate, I was really craving potato skins the other day, and to my knowledge no place in Hanover serves them. So, I decided to figure out how to make them on my own. Let's get into it…


You will need:

A baked potato

Bacon

Sour cream

Shredded cheese

Hot sauce (optional)


Let me start by saying that Homeplate is the only place that regularly has baked potatoes, so you'll probably have to go there. However, that means that you will have to use their (turkey) bacon, which does taste different from the FoClosed (real) bacon. If you don't mind going to FoClosed just to get some bacon, then by all means go get the bacon there and then the other ingredients from Homeplate. Essentially all you need to do is scoop out the inside of the potato once you've cut it in half, and then add the cheese and bacon. After that, microwave it until the cheese has melted. Then top it with sour cream and hot sauce to taste. Enjoy…


Potato Skins, from DDS and Sam, I am.

Spinach & Artichoke Dip

I haven't done a vegetarian dish in a long time, so this one is for the veggies. This kind of dish doesn't really constitute a meal. This is the kind of thing that I might make to share with a bunch of my friends (though it is good enough to eat a whole plate by yourself, so be careful). You might also want to just take the ingredients back to your dorm and make some for the next time you're having a floor-wide Jersey Shore viewing (does that only happen on my floor?). This dip is probably the best way to get people to eat some vegetables because spinach and artichokes are absolutely delicious (especially with cheese in a creamy dip). So, let's get into it…


You will need:

Spinach

Artichokes

Shredded cheese

Mayonnaise

Cream cheese

Garlic powder

Parmesan cheese

Water


This is probably the most difficult to construct of any of my dishes, but don't let that discourage you (I promise it's worth the effort). To make the pita "chips" that are in the photo above, you must go to Homeplate (just put the pita slices in the toaster until they are brown and crispy), but to make the dip you just need to go to any of the dining halls and check out the salad bar to see if they have both spinach and artichokes (it took a few days before I got to the right dining hall at the right time).Let's start by clarifying how much of each ingredient you will need: one full small salad bowl full of artichokes, another full of spinach and another half full of shredded cheese (feel free to approximate by using one big bowl). You will also need 3 packets of mayonnaise, 5 packets of cream cheese, one to-go condiment container full of parmesan cheese, a few pinches of garlic powder, and a large to-go soup container 1/2 filled with water. The first thing you should do is put all of the spinach and artichokes in the to-go bowl of water and microwave it for a minute and thirty seconds, then drain the excess water over the garbage. Next, put all of the cream cheese on the bottom of one of the small to go containers (not a plastic one because you can't microwave those) and microwave it for a minute. Then, combine all of the ingredients (save for some cheese) in the same container and mix them thoroughly, top it with cheese (this isn't standard for spinach and artichoke dip, but I prefer it this way, feel free to leave it out), and then microwave it for thirty seconds, or until most of the cheese on top has melted. Then, sit down and share your…


Spinach & Artichoke Dip brought to you by DDS and Sam, I am.