At some point this weekend, Thatbaby was letting me know he was done eating in his usual way. Screaming at the top of his little lungs.
I responded in my typical way: "Oh.My.God.Baby...." to which I always end up adding "Look at her butt." (What can I say, much of my youth was spent in the early 90s.) I guess I haven't done this routine in front of Thatboy before, because it prompted him to start singing and soon a dance party of Sir-Mix-A-Lot was happening at our table.
Thatboy: You know, I'm going to be sad when we have to start watching what we sing to Thatbaby because of the lyrics.
Me: Right, because we sing "Baby Got Back" so often? Let's think about what song we usually sing to Thatbaby.
Thatboy: Call Me Maybe?
Thatboy: You know, I really like that song. It's catchy. I was actually hoping to hear it on my way to surf yesterday so I could sing it in my car.
Our son isn't going to know what hit him. Caught between songs glorifying the female form and songs glorifying....ummmmm....well, I guess just bubble gum pop. But he loves both. Or at least he loves his parents acting crazy.
He also love stuffed potatoes. They're also kind of a duality. Because baked potatoes are one of the healthiest form of potatoes out there - but not when you stuff them with cheese, sour cream, and bacon. They're the Carly Rae Jepson of the side-dish world. Popular with folks of all ages, in that "I can't believe I like this" kind of way. A guilty pleasure that you don't share with just anyone.
Twice Baked Potatoes
- 2 russet potatoes
- 4 Tbsp butter, softened
- 1/4 cup Sour Cream
- 2 slices of bacon, cooked crisp
- salt and pepper
- 1/4 cup Cheddar cheese, shredded
- 2 scallions, chopped
- Preheat oven to 425. Bake potatoes for 1 hour.
- Remove and let cool until you can handle them. Lower the heat on the oven to 350.
- Chop up the bacon and stir together with butter and sour cream.
- Slice potato in half lengthwise and scoop out the inside into a bowl.
- Mash the potato with the butter mixture. Season with salt and pepper.
- Add the cheddar cheese and the scallions.
- Fill the empty halves, top with a bit more cheddar cheese.
- Bake the potatoes for 15 minutes, until cheese is melted and bubbly.