My Dad made these often when I was a teenager.  I loved them and still do.  My kids love stuffed potatoes for lunch and even have small ones for snacks.

Potato salad, stuffed potatoes, baked potatoes, and potato skins with all the toppings are some of my favorite comfort foods, but I can’t eat a potato without it landing somewhere on my body where it seems to get stuck for a good long while no matter how much aerobicising I do.

I made these but didn’t have any.  Now that I’m looking at the pictures I wish I could go back and eat a couple of them.  I think it would be a good idea just to leave potatoes off my grocery list for a few weeks…er…months.

I love fresh herbs, but oddly enough, I am trying to use up all of the herbs I dried last year from the garden to make room in the spice rack for fresher dried herbs.   Fresher dried herbs?  That sounds strange, but they do lose some of their flavor over time and I need to store new ones for winter.

Ingredients:

6 baked potatoes

1 tsp. dried oregano

1/2 tsp. dried basil

1 tsp. fresh chives, minced

1/2 tsp. salt

1/4 tsp. pepper

1/2 c. Colby/Jack cheese, grated

2 T sour cream

Sour cream

Chives

Method:

Heat oven to 350 degrees.

Halve the potatoes while they are still hot and scoop out the insides leaving a wall of potato inside the skin.

Place the potato skins in a baking dish.  Add half the cheese and all the remaining ingredients to the scooped potato to make a filling.

Spoon into potato skins.  Top with cheese.

Bake for 10 minutes or until browned to your liking.

Serve with sour cream and chives.

Makes 4 to 6 servings.