*Refrigerator Pantry Recipes
Into every life some leaves must fall--and fall etc.. I'm quite certain that all the leaves in our yard do not belong to us. In fact, I recognize a few from trees at least a block away. It's o.k. that they wander over because raking is one outside chore that I don't mind. I love the sound of leaves against the tines of the rake. I love the smell of them. I love the crunch of them. And, if I didn't have a reputation to uphold, I'd love jumping right into the middle of the piles and flailing away to my heart's content.
We spent a good part of Saturday raking the leaves to the curb. We are fortunate that our city provides roaming trucks to "vacuum" up the leaves on a daily basis throughout November. After our toil, we needed a substantial meal--quick and without much time in the kitchen.
That's when I turn to my trusty baked potato with whatever is handy to "stuff" it with. I'd brought home these tasty little goat's milk cheeses from Costco. They are like a Montrachet and are quite good. There was some broccoli in the crisper drawer. I was all set.
Stuffed Baked Potatoes
1 large baking potato, baked
4 ounces (or so) of soft goat cheese (or whatever cheese you like)
1/4 cup of warmed milk (more or less depending on the consistency you like)
A little butter (or more if you like)
salt and pepper to taste
Scoop the potato out, add all the ingredients except the broccoli and mash. Scoop back into the potato skins and carefully mix in the broccoli.
Drizzle with olive oil
Pop into a 350 degree oven until heated throughout and golden brown.
So easy (you can do all but the olive oil drizzle ahead of time and refrigerate) and so tasty after a busy Saturday. Serve with a hearty salad. I had leftover steamed broccoli that I cooled and paired with tomatoes and sliced green onions in a simple oil and balsamic vinegar dressing.