KITCHEN ADVENTURES: SO CUTE! I had a wee little stuffed potato for lunch, and another for dinner. The basic how-to is here, and I didn’t deviate from that, but of course you can make the filling from whatever you like. The new potatoes I used were about half the size of your basic russet, and the filling was tomato, jalapeno, basil, Greek yogurt, “authentic Mexican” Sargento shredded cheese blend (though I prefer their inauthentic Mexican blend), salt, a bit of cayenne for the second batch since I was low on jalapeno, dried oregano, garlic, and the innards of the potatoes. All of that got piled high on the cut and scooped-out potato halves. The result was delicious: tangy from the yogurt, comforting from the golden crispy-fluffy potato, and spicy. This took slightly more effort and noticeably more time than most of my meals, but it was much easier than I’d expected it to be.