Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

February 8, 2010

Foodie With Family: Team Couch Potato

This spud's for you

There is very little I find more soul-satisfying than cuddling up in a fuzzy blanket on the couch with endless plates of finger foods and hot drinks while watching athletic people exert themselves to the breaking point for pride and nation in sub-zero temperatures.

I realize I will never skate like Apollo Anton Ohno, beat the Russian hockey team in the underdog comeback of a lifetime, or bobsleigh like Gillian Cooke.

For this you should all be grateful because my backside, unlike that of Ms. Cooke, really should not get global attention under any circumstances, wardrobe malfunction or not. I'm a food writer, for Pete's sake. Generally, food writers are not widely known for their firm rears but rather are firmly known for their wide rears.

I, for one, am perfectly OK with that. I say set the fitness bar low and you'll be sure to achieve your goals. Indirectly, my slothful behavior is what makes the Olympics so impressive; thousands of Olympians working harder on perfecting the nuances of skiing, curling, snowboarding and figure skating in one day than I will in my entire lifetime. It is for them that I sit on the couch and eat while they sweat and compete: to make their magnificence even more noticeable. Who's with me?

So let's go Team Couch Potato. Get your spuds in gear. We have some snacks to throw together before the Opening Ceremonies. I'm calling on you all for top form.

Baked Potato Skins will bring out the couch spud in all of us. Use the insides of the potatoes to make delicious Loaded Baked Potato Soup. The recipe for the soup is available at

Baked Potato Skins

12 baked potatoes, cooled to room temperature

2-3 c. grated cheese (I prefer extra sharp Cheddar, but you can also use Monterey Jack, Colby, Pepper Jack or any combination of those cheeses.)

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