We planted potatoes in our garden again this year.

A LOT of potatoes.

Anyone want some potatoes??

I feel like I’m saying “this-is-what-we-are-doing-with-our-garden-surplus” over and over again on this blog, but it’s usually when we have giant piles of produce on our counter that I have to be creative and come up with new recipes.

With a big pile of spuds staring me down, I got a craving for some baked potatoes. We planted Yukon golds in our garden, which are lovely in taste and texture but not excellent for baking, so I had to come up with another plan.

Here’s the procedure: steam the potatoes and broccoli, fry the bacon, cook the onion and garlic, combine it all with some spices and cheese and bake until nice and bubbly. Pretty straight forward. Don’t forget the smoked paprika- it takes the dish to another level, trust me.

This would be a great side dish, but we actually ate it as our main meal. We should have added a salad to make it a more balanced dinner, but let’s face it: we just wanted to stuff our face with gooey, cheesy, bacon-covered potatoes. And hey! The broccoli’s in there- that’s good for you. You can leave it out if you want, but then you should definitely eat a salad. I mean, really.

This isn’t exactly health food, but it’s way better for you than say, a baked potato from Wendy’s. So I think you can still feel good about it. I mean, I do. I’m all about some good fat. I better end this post before I go on a grass-fed, pastured meat tangent or talk about how you need lots of good fat to make better breast milk. You guys are just here for good food.

And this stuff is good.

Forgive me if I don’t have much to say today.

I am now living in the Land Beyond Due Dates (again) and I’m having trouble thinking of anything more than this baby’s pending arrival. My brain and body are fried from weeks of early contractions and the last few sleepless nights of false labor. Can’t complain, though- I am lucky to be able to keep this baby healthy in here. Some ladies have to fight tooth and nail to keep their babies in, and I have been so blessed with healthy pregnancies.

See, I’m already off on a baby tangent. Moving on to the main event:

Apparently this dish has been making the internet rounds lately. I didn’t know this until I recognized the recipe over on Kristina’s blog (which you should check out immediately, she’s the cutest on the planet and has great recipes!) Now that I’ve eaten them, I can understand why they’ve been so popular. The savory red sauce, the delicious mix of two melty cheeses, the crispy crunch of the tortilla edges.. it all comes together to make a perfect bite.

The original recipe doesn’t need any help, but I did add my own freezer instructions to it so you can make this meal even easier to prepare. For me, the full recipe made two 8×8 pans of enchiladas as well as the single serving pictured here. I cooked the small serving and one 8×8 for our dinner and put the second 8×8 in the freezer for another time. Hardly any extra work for a whole extra dinner.

If you haven’t already beat me to it, I hope you have a chance to try these out!