On the off chance that you haven’t tried Harpersfield Farmstead cheese yet…I’m going to tempt you again….

The Catskill Mountains have been calling us lately. We just can’t seem to stay away from the fresh air, the open space and the lovely people. In case you missed my post on our “field trip” to the Brovetto family dairy, you can read it here.http://randsmeatmarket.com/2014/08/24/fresh-from-the-catskills-2/ ‎

I found these Harpersfield Farmstead cheeses at Barbers Farmstand near Cobleskill, NY. The Lavender Tilsen was the first flavor I brought home and it has remained a favorite. It may sound like a strange combination, but once you taste it ….you will be hooked!

These Lavender Twice Baked Potatoes are so mouth watering that the family will fight over the last one!
Serve them alongside a roast chicken….gourmet all the way!
‎(try this recipe for slow cooked chicken…it will melt in your mouth)

http://randsmeatmarket.com/2014/10/10/lazy-day-slow-cook-your-whole-chicken/

To make these loaded baked potatoes you will need:
Six Idaho Baking Potatoes
One Wedge of Lavender Farmstead Cheese ( about 6 oz.) shredded
Six tablespoons of butter, diced
One cup of half and half
Olive oil to coat potato skins
Half teaspoon of Salt and quarter teaspoon of pepper
Paprika

1.Pre-Heat your oven to 450 degrees fahrenheit.
2.Line a baking sheet or jelly roll pan with foil.
3.Scrub your potatoes, using a fork poke holes on all sides of each potato. Rub skins with olive oil and wrap each potato in foil. Place on baking tray in oven. Bake potatoes until they are fork tender, about sixty to seventy-five minutes.
4.While your potatoes are baking, dice the butter and shred the cheese.
5.When the potatoes are done, remove the tray from the oven and let them stand for ten minutes. Carefully unwrap each potato leaving foil around the base. (They will be piping hot!) By rolling the foil down around the potato,it will keep its shape once you scoop out the insides.
6. Slice the top third portion off of each potato;discard. Now you will scoop the insides of each potato into the bowl of an electric mixer fitted with the whisk attachment. Add the diced butter, shredded cheese, half & half, salt and pepper. Mix on low setting until the mashed potatoes look fluffy. (Do not over mix or the potatoes will become like glue!)
7. Using a baking scoop, mound the mashed potatoes back into the skins, sprinkle with paprika.
8.Lower oven temperature to 400 degrees fahrenheit and bake the stuffed potatoes, uncovered, for about twenty minutes.

The Butcher carries several different flavors of this Harpersfield cheese. If Lavender doesn’t suit you….try Lapsoung Black Tea, Raspberry Herbal Tea or  Basil and Tomato….just to name a few! I’m planning to use the Basil Tomato in a home-made Mac N Cheese… I’ll let you know how it turns out!