One of our favorite comfort foods is a baked potato with standard garnish: a pat of butter, a dollop of sour cream, sliced scallions and a few grinds of pepper.
Always welcome: crumbled bacon.
Although that’s our favorite combination, our baked potato bar—which is popular at parties—has some 20 additional toppings.
But we never thought to add grains and dried fruits to the list, as in this stuffed potato recipe from the Idaho Potato Commission.
The seasonal flavors go from fall to winter.
RECIPE: FALL STUFFED POTATO
Ingredients For 2 Servings
1. PREHEAT the oven to 400°F. Prick the potatoes with a fork and place them directly on the rack and bake until tender, about 45-50 minutes. While potatoes are baking…
2. BRING the water to a simmer in a pot and add the barley. Cover and cook at a gentle simmer until the water is absorbed, about 20 minutes.
3. CUT the baked potatoes in half and scoop out the flesh, leaving ¼ inch-thick shells. Set aside the scooped potato and the shells.
4. ADD the olive oil, then the raisins, jalapeños and olives, in a sauté pan over medium heat. Sauté for 1 minute. Add the potato flesh and cooked barley; sauté for 1 to 2 minutes or until hot.
5. STUFF each potato shell half with ½ cup of the stuffing. Bake in the oven for 5 minutes.
Check out our Potato Glossary for the different types of potatoes. And while you’re at it:
 Pearl barley (photo courtesy BBC Good Food).