Stuffed Potatoes


Bake ’em. Cut ’em in half. Scoop ’em out. Mash ’em with milk and chopped green onions. Put ’em back in the skins. Grate some cheddar on top. Heat ’em ’til the cheese melts.

This recipe comes from Melody Anderson – mask-maker, playwright, gardener, cook and friend extraodinaire.  Thanks Mel!

p.s.  If you want to make more of a meal of it – – –  add some vegetables and meat  or cottage cheese to the mashed potatoes.  One good combination is spinach and some finely diced chorizo sausage or bacon.  You can either cut the cooked baked potatoes (bake @ 350 degrees for about 30 minutes) in half or you can just slice the top off  (like in the picture above) and it gives you a bit more of a vessel to fill.

pps.  Potatoes have a bad rep for being high in carbs, but they are really nutritious –  especially with the skins on.  Humble potatoes are loaded with vitamin C believe it or not! – – and such a great comfort food.

A possible student wellness potatoe routine:  Come home exhausted from class.  Throw a couple spuds in the 350 degree oven.  (you might want to stab them a couple times with a fork first so they don’t explode). Go for a brisk walk or run.  Come home scoop, mash, mix, heat and eat!!  You’ll feel virtuous for getting a bit of exercise first and then you can really enjoy all the gooey cheese!   If you really want to feel like you’re at the top of your nutritional prowess  – add a green salad and some protein and you’re ready to go.

Here’s Mel at Idaho Peak!



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