Wednesday, February 2, 2011

Goat Cheese and Basil on a Tater

"I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?"

The late, great Mitch Hedberg always had some epic advice to live by. Baked potatoes sure do take forever to cook but by golly they're worth it, especially with some super awesome jazzed up sour cream on top. 

For the tater, stick it in a conventional oven for a long time. More specifically, an oven preheated to 350 for about an hour. You'll know it's done if a knife pierces to the middle with ease. That is it. 

Jazzing up your tater topping is a cinch. Use equal parts sour cream, greek yogurt, and goat cheese. Stir together and mix in as much chopped up basil as your little heart desires, a pinch of salt and a few cranks of pepper. Make sure you let your goat cheese get to room temperature so it blends well with the rest of the ingredients. 

I know that chives are the go-to for a baked potato but I wanted to stay away from anything oniony. Basil, on the other hand, is a far more refreshing herb that really meshed well with the sour cream concoction. The addition of a tart yogurt with a mild goat cheese added layers of flavor to the standard and traditional sour cream dollop that will surly lead to three or four more dollops. It turned out to be quite the no-fuss starchy treat Mitch Hedberg would have enjoyed thoroughly. 

No comments:

Post a Comment