spud

Baked potato and fish is the king of all dishes. I like to bake the spud for an hour, then empty the skins into a bowl, mix with butter, cheese, and cubes of frozen fish (I buy the regular, square kind), and then refill the skins and cook for another half hour or so.

As comfort foods go, it's... comfortable. And frankly, there is no greater feeling in the world than opening the front door to the smell of baking potatoes.

Or is that just me?