Versatile Sweet & Spicy Roasted Ham

We don't typically see or even think of ham in it's fresh form. It's often cured, salted or smoked, sliced and served for breakfast or over the holidays. When roasted, fresh ham cooks up and tastes like pork loin and can yield crispy skin like pork belly. It's the best of both worlds. 

We often seek out Saddleberk Pork, available in most area Kroger stores and sourced from Berkshire pigs raised in Ohio. Hams range in size, so pick one based on your occasion, meal or group. The recipe below is intentionally open-ended. It allows for available ingredients but maintains balanced flavor. 


Small ham // We used a 3-lb ham for the increments listed, so increase as needed.
1/2 cup sweet // We used brown sugar, but maple syrup, honey or granulated sugar also work.
1/3 cup vinegar // We used balsamic but any will add the right tang.
3/4 cup fruit juice or cooking liquid // We used the juice of one orange + apple juice, but apple cider, beer or other fruit juice will do the trick.
Combined 1 tablespoon warm spices // These spices might include cumin, coriander, pepper or even a little nutmeg. We used cinnamon, cayenne and rep pepper flakes. Consider something with a little heat.
Salt & Pepper


Preheat an oven to 425 degrees.

Score the fat side of the ham, cutting as lightly into the actual meat as possible. Season it on all sides with salt and pepper and place in a roasting pan.

Roasted the ham in a 425 degree oven, fat side up, for 20 minutes. 

While ham is roasting, combine all other ingredients in a bowl and whisk. 

Remove ham from oven and decrease temperature to 225 degrees.

Pour half the basting mixture over the ham and return to oven. 

Every 20 minutes, baste the ham using a spoon to maintain moisture and consistent flavor. 

After 40 minutes, add the additional basting liquid. 

Begin checking the internal temperature of the ham after 60-80 minutes. The center of the ham should reach an internal temperature of 145 degrees. 

Once a temperate of 145 degrees is reached, remove the ham from the oven, cover loosely in foil and allow to rest for 20-30 minutes. In this time the internal temperature will continue to increase and juices will be redistributed throughout. 

Reduce the remaining basting liquid (bringing to boil then simmering for 5-8 minutes) for a sauce to drizzle over the ham. 

Slice and enjoy. 

Cheese Sablés

Recipe by Tricia Wheeler

Great to give in an antique dish with a bottle of wine!



2 sticks cold butter, diced
½ cup grated cheddar cheese
2 tablespoons fresh grated Parmesan cheese
1½ cups flour
2 egg yolks
1 teaspoon of cayenne pepper
1 teaspoon dried mustard powder
1 teaspoon salt

 Photo by Catherine Murray

Photo by Catherine Murray


Preheat oven to 350°.

In the bowl of an electric mixer, cream butter until smooth and fluffy. Work in cheeses, flour, egg yolks and spices. The dough should be firm enough to shape into a rectangle between pieces of parchment. Cut slices from end of dough, slice in half to form squares, carefully transfer to a parchment-covered baking sheet and sprinkle with paprika. Bake for approximately 10 minutes, until crackers are firm but only beginning to color—do not let them brown. Serve warm or at room temperature. Store crackers in an airtight container for up to 1 week.

Homemade Vanilla Extract


Bottle or jar with a tight-fitting lid or cork
1–3 fresh vanilla beans
Vodka (preferably OYO Honey Bean Vanilla Vodka)

 Photo by Catherine Murray

Photo by Catherine Murray


Keeping the vanilla bean intact, make two slices to open up the bean. Place the bean in the bottle, 1 bean for smaller bottles, 2–3 beans for larger bottles. Fill with vodka. Store in a dark place for 2–3 weeks. Use this extract in any recipe calling for vanilla. This handcrafted vanilla extract is like a fine wine—it matures nicely with age. 

​Alsatian Gingerbread

From Jacquy Pfeiffer’s The Art of French Pastry

Makes 1 small loaf


1/2 cup honey
2 tablespoons brown sugar
1/2 cup whole wheat flour
1/2 cup rye flour
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground anise
1/4 teaspoon ground allspice
1/4  teaspoon sea salt
1 1/4 teaspoons baking powder
1  large egg
4 tablespoons whole milk
2 tablespoons candied orange or lemon peel, diced


Preheat the oven to 350 degrees.

In a small saucepan, combine the honey and the brown sugar and heat gently, stirring, until the sugar is dissolved and the mixture is warm.

 Sift together the flours, spices, salt, and baking powder into the bowl of a stand mixer.

In a small bowl, whisk together the egg and milk.

With the mixer on low, slowly pour the milk-egg mixture into the flour mixture. Stop and scrape up any flour that’s stuck to the bottom of the bowl.

Add the warm honey and brown sugar and then the diced citrus peel and mix on medium speed until well-combined. Lightly butter and flour a medium loaf pan. Pour the mixture into the pan and bake for 40 to 50 minutes, until the loaf is deep brown.

French Roast Chicken

Recipe by Tricia Wheeler
erves 4–6

Buy a large, free-range organic roasting chicken, pair it with stuffing and roasted local root vegetables—and it will be special enough for any holiday meal.

1 5- to 8-pound free-range organic roasting chicken
2 tablespoons unsalted butter, plus 1 tablespoon butter reserved
2 medium onions, peeled and sliced into ¼-inch slices (keep slices together)
1 lemon, poked with fork tines
4 garlic cloves, minced
5 sprigs tarragon, mince 3 sprigs, reserve 2 sprigs
10–15 small new potatoes, halved
1 cup chicken stock
½ cup white wineSalt and pepper

 Remove any giblets from inside chicken, rinse chicken thoroughly with cold water and pat completely dry with paper towels. Let chicken and butter rest at room temperature for 30 minutes. Pre-heat oven to 425°.

 Mix garlic and minced tarragon with softened butter. Turn chicken breast side up, and with your fingers separate skin from chicken. Spread half of butter mixture under skin. Spread remaining butter mixture all over chicken. Generously salt and pepper skin and cavity of chicken. Put lemon and tarragon sprigs in chicken cavity. Tie legs together and tuck wing tips under body. Lay sliced onions side-by-side in a roasting pan. Place chicken on side in pan. Pour stock around onions. Roast chicken for 20 minutes. Remove from oven, turn chicken to other side and baste with stock from pan. Add potatoes to pan. Roast 20 minutes more.

 Reduce the oven temperature to 375°. Turn chicken breast side down; baste with stock and roast for 30 minutes. Turn chicken breast side up, baste with stock and roast until skin is golden brown and juices run clear (thermometer reads 180°)—approximately 30–45 minutes. Remove chicken from pan, cover and let rest 15 minutes before carving.

 Place potatoes onto serving platter and keep warm. To make gravy: Skim fat from pan, leaving any juices that have accumulated. Place roasting pan, with onions, over medium heat on stove; scrape brown bits off bottom of pan and add wine. If needed, add more stock to pan. Cook about 4 minutes. Serve onion gravy on the side.


Roasted Winter Root Vegetables

Recipe by Tricia Wheeler

Serves 4–6

6–8 medium-sized carrots, peeled and sliced into chunks
3–4 medium turnips, washed and chunked (no need to peel)
4–6 parsnips, peeled and sliced into chunks similar to carrot size
4–5 tablespoons olive oil
4–6 fresh rosemary sprigs
Salt and pepper


Pre-heat oven to 400°.

Toss root vegetables with olive oil and salt and pepper; mix in fresh rosemary sprigs. Place in large glass casserole or roasting pan. Roast in oven 20 minutes then stir. Roast another 20 minutes, until vegetables are soft and slightly golden brown.

Variation: When vegetables are close to being done, toss with a little local honey and roast about 5–10 minutes more until vegetables are soft and further caramelized. 

Red Wine Braised Beef Cheeks with Wild Mushroom Jus

Recipe by Barcelona's Executive Chef Jacob Hough
Photo by Stephen Takacs


2 pounds cleaned beef cheeks
1 yellow onion (diced)
2 carrots (diced)
2 celery ribs (diced)
2 sprigs of fresh rosemary
1 can (13-14 ounces) crushed tomatoes
5 garlic cloves
2 cups red wine
Cornstarch, as needed
5 whole black peppercorns
2 tablespoons salt
2 cups wild mushrooms


1. Preheat oven 350 degrees.

2. Heat a large sauté pan on the stove over high heat. Add two tablespoons of oil to the pan. When the oil begins to smoke add the beef cheeks and sear until browned (about three minutes per side). Transfer the cheeks to a roasting pan.

2. Add the onion, carrot and celery to the sauté pan and cook them for four to five minutes, stirring frequently until the onions have started to turn translucent. Add the garlic, rosemary, tomatoes and wine to the pan and bring to a boil. Carefully pour the braising liquid over the cheeks.

3. Cover with foil and cook for five to six hours. To check for doneness, a fork will pierce the cheeks and pull free with no resistance. 

4. To make the mushroom jus, strain the liquid from the braising pan and place in a saucepan over high heat. Add the mushrooms and reduce the liquid until there is approximately two cups.  Make a slurry of equal parts cold water and cornstarch. While the liquid is boiling, whisk in the slurry one tablespoon at a time until the liquid is as thick as desired. 

Butternut Squash Soup

Recipe by Barcelona's Executive Chef Jacob Hough
Photo by Stephen Takacs


3 pounds butternut squash (seeded and diced)
2 tablespoon blended oil
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 cups brown sugar
2 cups heavy cream
2 cups water


1. Preheat oven to 400 degrees.

2. In a roasting pan add the butternut squash, oil, cinnamon, nutmeg and brown sugar.

3. Toss together. Cover with foil. Cook for one hour or until butternut squash is tender.

4. Add rest of ingredients and puree.  

The butternut squash comes from the Heimlich Family Farm. It is a small farm located in Waldo, Ohio, owned by Dawn and Carrol Heimlich, who just happen to be the parents of Scott Heimlich, owner of Barcelona Restaurant.


Lori Taylor's Chocolate Chippers

Recipe from Chef Paul Prudhomme's "Louisiana Kitchen Cookbook"
Makes about 4 dozen

¼ pound (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
1 egg
2 tablespoons vanilla extract
¾ cup coarsely chopped dates
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup grated coconut
½ cup granola
¾ cup coarsely chopped walnuts
1¾ cups semi-sweet chocolate chips
how to prepare

In the large bowl of an electric mixer, cream the butter and brown sugar until smooth.  Add the egg and vanilla and beat well.  Stir in the dates and let the mixture sit 5 minutes to soften the dates.  Then beat at high speed for 3 minutes or until very light brown and creamy.  Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps; stir into creamed mixture, mixing well. Stir in the coconut, granola, walnuts and chocolate chips.  Drop the batter by tablespoonfuls onto a lightly greased cookie sheet about 1½ inches apart. 

Bake in a 350 degree oven until lightly browned, about 10-15 minutes.  Immediately remove cookies from cookie sheet and cool on a wire rack.  Store in an airtight container.  

Copyright © 1984 by Paul Prudhomme

Cranberry Relish





Recipe by Tricia Wheeler
Serves 8-12

2 ½ cups sugar
1 cup orange juice
8 cups (2-12 ounce pkgs.) cranberries, divided
4 teaspoons thin julienne strips of orange peel
1 teaspoon ground cinnamon
2 tablespoons cornstarch
3 tablespoons water

Combine the sugar with the cup of orange juice in a large, heavy sauce pan. Place over medium heat and stir to dissolve the sugar. Add 6 cups of the cranberries, the orange peel and cinnamon. Cook, stirring, until the berries pop, 5 to 6 minutes. Remove from heat.

Combine the cornstarch with the remaining 3 tablespoons of water and stir the cornstarch mixture and remaining 2 cups cranberries into the cooked berries. Return the pan to the heat and cook, stirring, until the mixture has thickened, 2-3 minutes. Remove from heat and let cool rom temperature.

The cranberry mixture can be prepared up to 2 days ahead. When cool, cover and refrigerate. Bring to room temperature before using. 

Salt Crusted Potatoes

Salt Crusted Potatoes with Cream Fraiche

By Alice Waters for Food 53



16-20 small farmers market potatoes
4 cups rock salt
Crème Fraiche
Chopped Chives
Freshly ground black pepper


1.     Preheat the oven to 375 degrees. Wash and dry the potatoes well.

2.     Spread out potatoes, leaving half inch space between them. Pour over enough rock salt to barely cover them – you should still be able to see the potatoes.

3.     Roast until tender, about 40 minutes. Remove from the salt or keep warm on top of the salt until needed.

4.     When ready to serve, cut a cross into the top of each potato with a small sharp knife.

5.     Squeeze the potatoes to create the opening and fill each with a small dollop of crème fraiche, a pinch of chopped chives, and a grind of freshly ground black pepper.

6.     Serve immediately.


Edna Lewis' Chocolate Souffle

This was Edna Lewis' signature dessert during the heyday of Cafe Nicholson in New York City.

Makes 4 to 6 servings


1 cup milk
1/2 vanilla bean or 1 teaspoon pure vanilla extract
4 ounces unsweetened chocolate, grated
3 tablespoons butter
1/3 cup hot water
2 large egg yolks
1/4 teaspoon salt
3 tablespoons granulated sugar
4-5 tablespoons butter, softened
1 1/3 cups egg whites
3 tablespoons confectioners’ sugar

Hot Chocolate Sauce:

1 1/2 ounces unsweetened chocolate, grated
1 ½ cups cold water
1 tablespoons granulated sugar
small piece vanilla bean or 1 teaspoon pure vanilla extract

Vanilla-flavored Sweetened Whipped Cream:

1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla


To make the chocolate sauce it will hold while you are preparing the soufflé which will not hold. Put the grated chocolate, sugar, and water in a saucepan stirring often for about 20 minutes. The sauce should barely simmer. Just before serving, stir in the vanilla and serve hot.

Preheat the oven to 425.

 To make the soufflé: slowly heat the milk with the vanilla beans (if you are using vanilla add it later) in a heavy saucepan. Remove the vanilla Bean. Add the grated chocolate and butter and stir rapidly with a whisk over medium heat. When the sauce has thickened and is smooth, remove the saucepan from the heat. Add the hot water, stirring. If using vanilla, add it now. Beat the egg yolks with the slat and sugar until light. Stir this into the sauce and continue to stir constantly for about 4 minutes. When ready the mixture should look smooth and satiny. Let it cool briefly. 

Rinse each soufflé dish with hot water and quickly dry so they stay warm. Butter each one with about ¼ teaspoon of softened butter, and leave them on the stove to keep warm. Beat the egg whites until stiff but not dry. Pour the chocolate mixture over the whites and fold the two together. Spoon the soufflé batter into the buttered, warm soufflé dishes, filling each about three-fourths full. Put the soufflés in the oven and reduce heat to 400. Bake the soufflés 12 to 13 minutes. )If making the soufflé in a 2 quart soufflé dish, bake it for 15-20 minutes). Remove the soufflés from the oven and dust the tops with confectioners’ sugar.

To make the whipped cream: Whip the cream until nearly stiff. Add the sugar and vanilla and continue beating until the cream is stiff. Serve the chocolate sauce and whipped cream on the side. 

All Ohio Egg Nog


12 eggs
2 c sugar
1 pint whiskey
1 pint rum
1 pint brandy
2 quarts Snowville whipping cream
1 quart French vanilla ice cream

Directions for 5 quarts:

Due to the large quantity, mix the eggnog in two separate batches, using half the ingredients each time.

1. In the large bowl of an electric mixer, beat 6 egg whites until foamy, gradually adding 1/2 cup of the sugar. Beat until stiff and set aside.

2. In a second bowl, beat 6 egg yolks with 1/2 cup of the sugar until light and fluffy. Slowly add 1 cup each of liquors to the egg yolk mixture. Combine the yolk and egg white mixtures and 1 quart of the whipping cream and vanilla.

3. Repeat the entire procedure. Combine batches and pour over ice cream in a large bowl. When the ice cream has melted, bottle and chill for at least 5 days for the best results before serving.


Apple Galette

Apple Galette

Ingredients (for 6-8 servings)

1/4 c all-purpose flour, plus more for work-surface
½ recipe cornmeal Pate Brisee (recipe below)
1 lb apples, chopped
¾ c granulated sugar
pinch of salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1 large egg, beaten
Turbiando or raw sugar for topping galette
1 T unsalted butter, cut into small pieces



1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside. On a lightly floured work surface roll out pate brisse dough to a 14 inch round about 18” thick.

2. Place apples in a large bowl. In a medium bowl, whisk together sugar, salt, cinnamon, and nutmeg. Add sugar mixture to apples  and toss until well coated. Arrange apple mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture overlapping where necessary and pressing gently to adhere the folds.  Brush edges of dough with egg, sprinkle with turbinado sugar, and dot with butter. Transfer to refrigerator and chill 15- 20 minutes.

3. Bake until crust is deep golden brown and juices are bubbling, 25-30 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature - can be served with fresh whipped cream or ice cream.


Pate Brisse (Pie Dough)

Makes 1 double crusts or 2 single 9-10 inch pies

1. In the bowl of a food processor, combine 1/2 c corn meal, 2 1/2 c all-purpose flour, 1 t salt, and 1 t sugar. Add 1 c (2 sticks) chilled butter, cut into small pieces, and process until the mixture resembles coarse meal, 8-10 seconds.

2. With machine running, add 1/4 to 1/2 c ice water in a slow steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more that 30 seconds.  To test, squeeze a small amount together. If it is crumbly, add more ice water, 1T at a time.

3. Shape dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen up to 1 month.



Roasted Salmon with Bearnaise Sauce

Salmon with Béarnaise Sauce
By Tricia Wheeler

Serves 4


4 salmon filets 5-6 ounce
3 egg yolks
2 tablespoons lemon juice
1 ½ tablespoons water
Dash of Cayenne pepper
2 sticks of butter
6 – 8 sprigs of tarragon

Roast salmon in 400 degree oven until cooked through – depending on thickness of salmon – 5-10 minutes. 

While salmon is cooking – melt butter. Add egg yolks to blender with lemon juice, water, cayenne and salt. While blender is running slowly add melted butter, then tarragon – process another 30 seconds. Reserve in blender in pan of warm water until service. 


Roasted Asparagus – break off asparagus ends, blanch in boiling salted water for a minute or two – drizzle with olive oil on a cookie sheet and salt and pepper – roast in a 425 degree oven for 10 minutes or until done. Serve under Salmon, drizzle with sauce. 

Beef Bourguignon

Recipe by Jacque Pepin


2 lb beef from the flatiron part of the shoulder
T butter
2 T olive oil
salt and pepper
1 c finely chopped onion
1 T finely chopped garlic
1 T flour
1 bottle of red wine
2 bay leaves
1 sprigs fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5 oz pancetta
dash sugar
chopped fresh parsley


1. Buy about 1/2 pound of beef flatiron steak per person. Remove the skin or sinew from the top. Cut the meat into ¼ pound pieces.

2. Preheat the oven to 350°. Melt butter and olive oil in a cast-iron pot.  Arrange the meat in one layer in the pot, without crowding, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. Repeat, in batches, with remaining meat.

3. Add onion and garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add flour. Mix in well so that the flour doesn’t form lumps. Stir in red wine. Add bay leaves, fresh thyme, salt and pepper and bring to a boil. Put meat back into pot. Stir well and cover.

4. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

5. For the garnishes, peel onions, wash mushrooms and peel carrots. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.

6. Combine the onions, mushrooms, carrots and pancetta in a skillet with olive oil, water and sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.

7. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.


Crockpot Deer Chili

Recipe compliments of Adele Hall of Harvest and Home 


2 pounds of ground deer meat (or meat of your choice)
1 medium sweet onion
2 cups diced green peppers
2 cans organic diced tomatoes
1 can organic black beans
1 can organic kidney beans
1 can organic tomato paste
1 tsp. cumin
1 tsp. chili powder
2 tbsp. hot sauce (I use Frank’s Red Hot)
salt and pepper to taste


Add the meat, onion, green pepper, and salt and pepper to a large skillet and begin to brown the meat. Meanwhile, put the remaining ingredients in the crockpot. Add to that the browned ground meat and stir to combine. Cook on low for 8 hours or on high for 4 hours. Enjoy!

Gruyére Grilled Cheese Sandwich with "Sailor's Cider Jelly" and Carmelized Onions

Recipe by John Reese of Black Radish Creamery

For caramelized onions:

Preheat pan over med heat.
Slice an onion into a fine julienne.
Put a bit of oil or butter into pan and heat. Then add onions. 
You do not want this to really cook very fast otherwise you will have burnt tips on the onions and that’s not the best. Saute onions and move when they start to get a little color on them. Then let them sit until they get a little more color, then stir. When stirring be sure to get as much of the brown bits stuck to the pan off and on to the onions! Note: as onions get close to the finish they will tend to cook faster and you may need to adjust your heat down just a bit. 
Repeat until onions are "Golden Brown & Delicious."

For sandwich:

Pre-heat pan over med.
Take 2 slices sourdough bread and brush one side of each slice liberally with olive oil. Season the oiled side with some fresh pepper and a touch of salt. This will be the outside of the sandwich.
Optional: Drop a little bit of butter in the pan.
Put about a good tablespoon of Sailor Cider on the un oiled inside of one of the slices of bread. Put that piece oil side down into hot pan. 
Layer with caramelized onions and then layer with gruyere cheese. Place final slice of bread oil side up on top.
Lightly press sandwich and let cook over medium heat flipping when bread is GB&D. Cook remaining side until GB&D and the cheese is melted. 

Sweet Potato & Celeriac Latkes

by Elizabeth Blessing
Yields: approximately 2 dozen


  ©  Carole Topalian

© Carole Topalian

1 pound russet potatoes (about 2 large), peeled
1 pound (about 2 large) sweet potatoes, peeled
1 pound celeriac (about 2 large), peeled
3 green onions, white and light green parts only, thinly sliced
2 eggs, lightly beaten
1/3 cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
Peanut oil or other high heat oil for frying


Shred the russet potatoes with the grating disk of a food processor. Wrap the shreds in cheesecloth that has been folded over twice. Tie corners and twist the bundle until water flows out. Collect water in a bowl and squeeze potatoes until dry. Transfer to a large mixing bowl.

Next, shred the sweet potatoes and celeriac and add to the russet potatoes. Add the green onions and mix. Let the drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato mixture. Mix in eggs, flour, salt and pepper.

Fill a large cast iron skillet with about ½ inch of oil. Heat over medium heat until oil is almost smoking (to test, drop a small bit of batter into the skillet; it should sizzle upon contact.). Form a small amount of latke mix (about 2 tablespoons) into a disk and fry on both sides until a golden brown crust forms on both sides.

Transfer to a sheet pan lined with paper towels. Allow to cool and then serve with sour cream and/or applesauce.

Baby Twice Baked Potatoes

Recipe based on 12 medium sized potatoes

Toss baby potatoes with olive oil and salt – pierce with a fork. Roast baby potatoes at 400 until soft about 30 -60 minutes. Slice and scoop out inside of potatoes – in a mixing bowl combine potatoes, 1 cup cheddar cheese, 3 table spoon milk, 4 tablespoons sour cream. Add salt. Fill potatoes, top with cheddar cheese.