A Studly Spud

Inspired by two recent rendezvous with a loaded baked potato, I was craving to create my own delectable version last week.  Critics are raving!  Okay, okay, so the critics may be my husband and me, but still...this easy meatless meal was not only scrumptious, but healthful, filling, and the perfect dish for a crisp autumn day.  In my home we're getting better at conscientiously consuming starches and carbohydrates -- I'm Italian and married to an Irish man! -- however, I feel that because white potatoes are a natural tuber and nutrient rich, they should be thoroughly enjoyed, though irregularly on the menu.

There's a bushel of interesting research, history, and information that I'd love to share about this subterranean dweller, but I'll keep it to a few morsels to whet your whistle:
- Organic potatoes are an excellent source of nutrition, particularly when raised by small farms that use organic pest control sparingly or not at all.  Potatoes, especially the skins, are a good source of a variety of minerals and almost every vitamin a human needs (all but A and D...which are conveniently plentiful in all-grass butter!)  Don't leave skins lonely on the plate -- chomp away!
- The Environmental Working Group's annual poll of conventional produce consistently lists potatoes in the "Dirty Dozen" as one of the top twelve vegetables most sprayed with dangerous pesticides. Click Dirty Dozen/Clean 15 for this year's EWG findings.
- Most people pair the potato with Irish and European cuisine, but in fact the potato is native to Peru and the Andes region of South America. There they cultivated thousands of varieties with a myriad of colors, tastes, and characteristics.  Unfortunately, very few varieties were introduced across the Atlantic leaving them susceptible to disease.  It was the monoculture of variety that couldn't resist the blight that caused devastating famine in Ireland in the 1800s. If you ever get a chance to go to Ireland, opt to learn about this and much more at the Ulster-American Folk Park.  It's a little-known treasure in my estimation.
- Michael Pollan's The Botany of Desire is a fascinating book that includes an entire section (one of four) on potatoes. He delves into the details from soil to table, Peru to modern laboratories, and everything in between.  I highly recommend this read.  Just a note, the other intriguing sections in the book focus on apples, tulips, and the ever-controversial cannabis.

Before I get into the recipe, here are my basic guidelines for every kitchen concoction:

• Organically-raised and locally grown vegetables are best  
• All-grass, organic and locally-raised meats are best
• All-grass and raw milk dairy products are best  (For more information on raw milk click here)
• Use the best quality ingredients that your budget and situation can afford keeping in mind that the above are the ideal to work toward. 
• Do the best with what you have on hand. I rarely ever follow a recipe to the letter. Sometimes I simply don't feel like it, but more often it's because I don't have exactly what they call for.  Be creative and flexible!
• Compromise on the ideal only as necessary. Remember food is medicine -- healthful ingredients will cost less than medical bills.  

Studly Spud 
For flexibility with how many mouths you're feeding, the ingredients below are listed per person.

The Spud:
1 large baking potato.  My preferred potato is Yukon Gold and it is therefore almost always what I grow or have on hand. Though it is small and not a "baking" potato I adjust the quantity and use it for almost everything.


Preheat oven to 350F.  Pierce each potato a few times with a fork to allow for steam release. Bake approximately 45 minutes or until fork tender. Note: This can be over an hour for large potatoes.

The Veggies:
1 cup fresh or frozen mixed vegetables.  I used frozen broccoli, zucchini, and yellow squash from the garden.
1 T of healthy fat -- coconut oil, olive oil, all-grass butter, or lard. For more information on the Weston A. Price Foundation's research on healthy fats & nutrient dense traditional diets click here.
Garlic powder to taste
Salt & Pepper to taste

When the potatoes are almost finished in the oven, turn your attention to the veg.  On medium high heat stir fry your vegetables in the desired fat. Add garlic powder, salt, and pepper to taste.  The veggies are ready when they have a bright color and retain a slightly crisp texture.  This should take no more than 5-7 minutes.   Set aside and keep warm.  Note: Frozen vegetables are more likely to be a bit limp, but they shouldn't be mushy when cooked.

For the Topping:
2-3 tsp. all-grass butter
2 T plain yogurt. If not homemade my favorite brand of yogurt is Kalona SuperNatural
1 small handful shredded cheese. I used a local farm's garlic-paprika Monterey Jack. YUM. Cheddar, Mozzarella, Colby or the like would also be perfect.
2 T chopped fresh chives -- eat 'em before frost hits!

When potatoes are fork-tender, remove from oven.  Halve lengthwise with a knife and lightly mash the fleshy interior.  Top with butter.

Mound generously with vegetables, cheese, yogurt, and chives.

Devour!