There is a new thing happening in my life these days. A thing I’ve never seen, a thing I’ve never dreamed of, a thing I’d only ever heard of in what I thought were tall tales.
It’s called pollen. And OMG.
Our cars are neon yellow. There’s a fine mist in the air. My eyes are watering like I just finished watching The Notebook 86 times. For the love of flowers, stop this pollen madness!
OH AND ALSO I happened to notice that they have a pollen count thingimajig on the morning news and Arkansas is in the top 5 worst states for pollen this year. Lucky me, right? A girl who has never heard of pollen floating through the air like magical pixie dust is now living in a windstorm of the stuff daily.
Truth be told it’s not the worst yet, although my eyes are worse for wear. I’m thinking of boycotting makeup during this time of year indefinitely; I mean it’s not staying on my eyes or my face with the watery eyes anyway. Why waste the money?
There’s good news though; these potatoes. They are seriously easy and seriously delicious and seeeeeeeeeeeeeeeriously cheesy. I love that they’re just a few ingredients and pretty hands-off, but so worth the few minutes of hands-on that they require. BBQ sauce and ranch are such a delicious combo anyway, but toss a sweet potato into the mix and I’m a happy gal! Pollen or not 🙂
TWICE-BAKED BBQ RANCH SWEET POTATOES
Baking method from She Wears Many Hats – they turn out perfect every time!
For 4 potatoes
- 4 large sweet potatoes, washed and scrubbed
- 1/4 BBQ sauce of choice (I like Sweet Baby Ray’s)
- 2 Tbsp Ranch seasoning
- 2 Tbsp butter
- 1/2 cup shredded mild cheddar cheese
- 2 Tbsp olive oil
Preheat oven to 400. Slice the potatoes in half lengthwise. Rub the olive oil all over all of the sweet potatoes and place cut-side-down on a baking sheet sprayed with nonstick spray. Sprinkle with salt. Bake at 400 for 30-35 minutes until soft. Let the potatoes cool for about 5 minutes so you can handle them. Turn the oven to broil. Scoop the flesh out with a large spoon into a bowl. Mash together slightly, then stir in the BBQ sauce, Ranch seasoning, and butter. Spoon the filling back into the potato skins; sprinkle evenly with cheese. Place under the broiler for 1-2 minutes until the cheese is golden and bubbly and perfect. Serve hot!