March is a high energy month. It’s still chilly; yet, nature is revitalizing from the birds to the buds being triggered by nature that the seasonal change is upon us. This is the time of year that I begin seeking the garden shops. Winter has done is best deep freeze on the herb and the flower garden. So, it is time to replenish and reinvigorate!  Your tasty meals need not decline when the outdoors or domestic gardening calls. Try my baked potato casserole, that serves as a meal on its own or can feed the friendly neighbor who is sharing some seedlings. Wash 2 to 4 Idaho baking potatoes thoroughly. In a deep oven-proof dish, place the potatoes and add water barely leaving the tops of the potatoes showing. Bake the potatoes at 400⁰F for at least 2 and ½ hours, so that the potatoes are tender. Remove the hot potatoes and place the baked potatoes into a second clean oven-proof dish. Turn the potatoes to the water side (very tender side up). Poke each potato with a fork, in a lengthwise line, to open each. Never split a baked potato with knife, since this makes the potato tough, not fluffy. Fluff the potato interior with the fork. Now, the fun begins. Add a tab of butter, salt, and fresh pepper to each. Add all of your favorite toppings: sour cream, shredded cheese, bacon bits, scallions, etc. You can create BBQ baked potatoes or green pepper steak baked potatoes. Heat when ready to serve for your grand style of baked potato casserole. Welcome March with this hearty wholesome dish as you plant the seeds for your garden to flourish. © Kelly McBride Loft