The moist interior and crisp crust call out for a main course of roast chicken or fish with pan juices.

Serve as a side dish or as an appetizer.

Preheat the oven to 400°. Bake the potatoes for about 45 minutes, or until tender. Scoop the flesh into a large bowl and mash, then let cool. Meanwhile, in a saucepan, bring the barley and water to a boil. Cover and cook over low heat until tender, about 20 minutes. Drain the barley and spread

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"My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy."

"My mother often made this recipe and probably grew up with it in the Appalachian area ... potatoes and proceeded with the recipe, adding ...