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Quick Comfort Food: Potato

January 14, 2012

It’s like negative one billion outside today, and that sends me straight into comfort food mode. It also means that it’s far too cold to venture outside to the grocery store, so I make do with what I have in the cupboards and fridge – this recipe has become my gluten-free answer to mac and cheese.

I give you: the cheesy potato!

"I am friggin' delicious."

This is about the least rocket-sciencey recipe ever, so let me lay it to you straight:

You need one potato, a handful of grated cheese, butter, some sort of meat (I used turkey breast lunch meat, yay), salt, and whatever seasonings you like.

Take the potato. Wash it, then go at it with a fork like you’re Jason Voorhees and it’s the most annoying horror movie character ever. The potato should have fork holes in it all over, so that it cooks evenly: put it in a bowl with a little bit of water, and put the whole sorry business into the microwave.

My microwave has a setting specifically labelled “Potato”. Not “baked potato”, not “steamed potato”, just “potato”. If you do not have a just potato setting, put your micro on high for about four and a half minutes. If you’re using a large potato, might need to put it in for longer; this particular root vegetable had to go through two “potato” cycles.

While that’s a-cookin’, heat up your frying pan, and keep an eye on it. Then, grate up about a handful of cheese and put it aside. When the pan’s hot, throw the lunchmeat in there and crisp it up on both sides.

When the potato is soft enough that you can cut through it, chop it up and mash it in the bowl. You don’t have to thoroughly smash it, especially since it’s still in its jacket – just rough it up a little. Then, put the salt and assorted seasonings on it, after which you should add a couple healthy dollops of butter, then the grated cheese, and then the meat on top.

And voila, you have a cheesy potato, probably the best thing ever. It’s salty, starchy, cheesy, warm, and just what you need on a freezing night to beat back the cold. Just make sure to fill up on cruciferous veggies at your next meal.

For a fun, protein-filled variation, try this with an over-easy egg instead of grated cheese!

2 Comments leave one →
  1. rachelkovach permalink
    January 17, 2012 5:59 pm

    You inspired me tonight!

    Normally I make two veggie dogs and a baked potato for a quick dinner. Quite plain and boring. After reading your post I cut everything into bite size pieces, added some shredded cheese, chardonnay dijon mustard and black pepper and mixed it all together for a super yummy one bowl meal. I didn’t want it to end!

    • January 17, 2012 7:30 pm

      Ooh, that sounds amazing! This really is the amazing customizable meal – glad I could help out with your dinner 😉

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