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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
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Have potatoes cooked and ready to go- they should be warm, but cool enough to handle. Slice potatoes in half crosswise. Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half. Season to taste with some salt and pepper. Fill each hole with a dollop of sour cream. Sprinkle with chopped olives, chives, and bacon. If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.