Herbaceous Part 2: Read on, if you’ve got the thyme.

Dear readers, you should expect cheesy blog post titles with this herb series. There is no level in corny word play to which I will not sink.

I first tackled sage, which was highlighted in a mushroom and sage risotto. Following that is thyme.

Thyme, one of the most widely used herbs, is found very often in Mediterranean cuisine among others. Like sage, it is a member of the mint family. It imparts lovely floral and citrus notes to dishes. I tried it out in a simple twice-baked potato recipe with some garlic and, I think, it turned out quite well.

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Thyme & Garlic Potato Boats, serves 6 w/ one potato half each or 3 w/ 1 whole potato each (math is fun)

Ingredients

3 medium russet potatoes, scrubbed clean and pricked with a fork

2 Tbs. sour cream

1 Tbs. mayonnaise

1 egg, beaten

scant teaspoon minced/grated garlic (about one small clove or 1/2 large clove)

1 1/2 tsp. fresh thyme leaves, minced (1 tsp. if using dried thyme)

3/4 tsp. salt

1/2 tsp. ground black pepper

splash ( about a 1/4 tsp.) Worcestershire sauce

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Method

1. Preheat oven to 400*F. Bake scrubbed and pricked potatoes for about 50-60 minutes. Cut in half (use a serrated knife and hold the hot ‘tater with an oven mitt in one hand) and allow to cool.

2. In a bowl combine the garlic, thyme, salt, pepper, egg, mayonnaise and sour cream. (Note: Depending on personal preference, you could use all sour cream or all mayonnaise. Or, alternatively, chuck both those and swap in 3 Tbs. of plain Greek yogurt.) Mix ingredients together. When the potato halves are cooled, scoop out the potatoes with a spoon but be careful not to tear the skin. Leave a little ring of potato flesh inside the skin. These will be the “potato boat” part of the recipe. Add the cook potato innards to the herb and sour cream mixture. Mash together.

3. Evenly distribute the potato filling into the hollowed out potato boats. Return to the 400*F oven for 10-15 minutes. If the boats aren’t brown enough on the top, I’ve found slipping them under the broiler for a couple of minutes works well.

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What I like most about this recipe is that it is easily customizable. Swap out the thyme for rosemary, or add cheese and bacon and green onion to make it a main and serve it with a side salad. Come to think of it, cheddar and chive sounds delicious.

And here, again, is the carpet of thyme that brought me to visit this herb.

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