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Tuesday 9th March 2021.

March 9, 2021

On a Tuesday in the last hour we link up with Sara our Feisty Foodie in Canada. And we are going to make a Dublin Iced Coffee and some Irish inspires potato skins,

Dublin Iced Coffee  A delicious mix of caffeine, dessert, and danger!

 Ingredients (MAKES 1 SERVING)

2 oz. strong cold-brew coffee

2 oz. stout (such as AleSmith Speedway or Guinness)

1½ oz. Irish whiskey

¾ oz. simple syrup

1/2 ounce heavy cream

Freshly grated cinnamon stick (for serving)


Mix coffee, stout, whiskey, and simple syrup in a highball glass. Add ice to fill. Gently pour in cream so it gradually sinks into coffee; sprinkle with cinnamon.  It should look like marble in the glass!  Top it with whipped cream, if desired.

Crispy “Irish Inspired” Potato Skins


Russet potatoes (about 5 lb.), scrubbed

Olive oil for rubbing and brushing (or use fat reserved from bacon)

Flaky sea salt, such as Maldon

Freshly ground black pepper

8 oz shredded Cheddar cheese

1 lb bacon, cooked and crumbled

Sour cream and chopped chives, for serving


Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.  Place potatoes on a foil lined rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.

Heat broiler to high. Halve potatoes and scoop out flesh (save for another use like buttery mashed potatoes), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.

Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.


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