Have you ever searched “junk food” on Pinterest? O.M.G.
Scroll through the boards and recipes and you’ll know what I’m talking about. The past few nights I’ve sat down a the computer in hopes of unprecedented productivity only to find myself checking the clock 2 hours after I started pinning and browsing and drooling. You can’t back away from Loaded mashed potato cakes and sweet potato cupcakes with toasted marshmallow frosting. Tell me how to resist. I’m begging you from the bottom of my locavore heart. I’m on the verge of becoming a junk food junkie!
Take this cheese lover’s potato recipe I made for the Sunday night Packers vs Texans game a few weeks ago. A friend had re-pinned the recipe fromÂ Oh SO Delicioso! (I bet you’ll see it if you try my junk food search!) and I instantly fell in love.Â Sure it had homegrown potatoes, local sour cream and cheddar cheese. But I’m not sure it makes up for all the artery-clogging goodness my doctor would cringe about. Somewhere my sub-conscious was tsk-tsking at me: “You know Amy, just because Pinterest says it’s a good idea. Does not mean it’s a good idea.”
Sometimes you just need to forget sub-conscious selves. Forget healthy food. Because sometimes local food = junk food.
So now you’ve heard my confession. We all want to hear yours. What kind of junk food has Pinterest led you to in the past few weeks?
Cheese Lover’s Potatoes
Adapted from Oh SO Delicioso!
4 large baking potatoes, peeled and cut into “steak fries” wedges
2 Tbsp. olive oil
salt and pepper
1/4 cup sour cream
2 Tbsp. ranch dressing
2 Tbsp. skim milk
1 cup shredded cheddar cheese
1. Preheat oven to 400Â°F. Line a baking sheet with foil and spray with non-stick cooking spray.
2. In a large bowl, combine potatoes, olive oil, salt and pepper. I used Frontier’s fresh cracked peppercorn blend for an added kick! Toss with a spoon or your hands to make sure potatoes are evenly coated. Spread on baking sheet in a single layer and bake until tender (about 40 minutes).
3. While potatoes are baking, whisk together sour cream, ranch dressing and skim milk in a small bowl. Spread 2/3 of the dressing over the bottom of a large oven-safe platter. I sprayed the platter with non-stick spray to help with clean up, but it’s not necessary. When the potatoes come out of the oven, spread them on the platter over the dressing. Cover the potatoes with the shredded cheese. Drizzle with the remaining 1/3 of ranch dressing.
4. Return the platter to the oven for an additional 5 minutes until cheese is melted and bubbly. Serve immediately.