And now for today’s blog.
Why are there days when we crave it? Supposedly, in ancient times, people ate heavier foods as winter drew near to pack on extra pounds to weather the, um, weather. A harsh, cold winter didn’t provide the best assortment of veggies, know what I mean? But that’s not the only reason to enjoy comfort food. The main reason to crave it is because…IT’S GOOD!
My protagonist in The Cheese Shop Mysteries, Charlotte Bessette, loves a good stuffed potato. The sports bar in her fictional town of Providence, Ohio, Tim’s Tavern, serves a different baked potato each week. Here’s a sample.
For this recipe, I used a Seaside Cheddar from Ford Farms, located by the sea in a beautiful part of Dorset, England. Check out their website: Ford Farms.
TIM’S TAVERN BAKED CHEDDAR POTATO
1 Tbsp. olive oil
Salt and Pepper
1 Tbsp. butter
1 Tbsp. crème fraiche
1 large brown-skinned potato
2 Tbsp. chives, snipped
2 Tbsp. Seaside Cheddar Cheese, diced
Lay potato on foil. Brush potato with olive oil and sprinkle with salt. Wrap foil tightly around the potato.
Bake at 325 degrees for 1 hour.
Open the foil, slice the potato lengthwise. Press at ends to “pop” open. Using a fork, break up the meat of the potato. Add 1 Tbsp. butter and 1 Tbsp. crème fraiche. Sprinkle with 1 Tbsp. snipped chives. [Note: I use scissors to snip chives. So easy to make a consistent cut.]
Layer with 2 Tbsp. diced cheese.
Put under broiler for 6 minutes, until cheese melts and becomes a light golden brown.
Serve hot as a main “vegetarian” entrée.
Note: if you’d like this as a side dish…before broiling, cut potato in half, top each portion with half the ingredients, and broil for 6 minutes.