Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yields: 10 servings. 5 medium potatoes ¼ cup butter 2 cups cheddar cheese, shredded and divided ¾ cup sour cream 1 envelope ranch dressing mix 1 tablespoon chives, snipped 1

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Rosemary and Goat Cheese Strata

Yields: 10 servings. 5 medium potatoes ¼ cup butter 2 cups cheddar cheese, shredded and divided ¾ cup sour cream 1 envelope ranch dressing mix 1 tablespoon chives, snipped 1

Recipes

Stuffed Baked Potatoes

Jazz up a traditional baked potato with this stuffed baked potato recipe from A Taste of Shiloh.

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Yields: 10 servings.

5 medium potatoes
¼ cup butter
2 cups cheddar cheese, shredded and divided
¾ cup sour cream
1 envelope ranch dressing mix
1 tablespoon chives, snipped
1 garlic clove, minced
Crumbled bacon
Chopped green onions

Bake potatoes at 400° for 1 hour. Cut in half. Scoop out potato, and beat with butter. Add 1 cup cheese, sour cream, ranch dressing mix, chives, and garlic. Spoon into shells, and sprinkle with remaining cheese. Bake at 375° for 15-20 minutes. Top with bacon and green onions. 

A Taste of Shiloh is available for purchase at Shiloh General Store and Bakery, 5520 Street Paul Church Road, Hamptonville or call (336) 468-4789.

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This story was published on Aug 15, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.