Wednesday, February 9

Vegetable Stuffed Potatoes

My fridge was full of leftovers from the Super Bowl party I had, so I decided to combined them into a filling for stuffed potatoes. I'm a big fan of transforming the ingredients I have on hand into unexpected dishes (such as a hash or fried rice), and I've made several variations of this stuffed potato recipe before. Some of my favorite fillings include shredded rotisserie chicken and bacon, but this vegetarian version is surprisingly hearty. Try it with whatever vegetables and meat you have on hand.
Tip: it's even easier if you save leftover baked potatoes from a previous dinner.

Vegetable Stuffed Potatoes:
  • Use a fork to prick the outside of three large, clean russet potatoes.
  • Place potatoes in a 415°F oven for 45-60 minutes or until they are tender. Remove and cool for 10 -15 minutes.
  • Meanwhile, chop one onion, one head of broccoli, and one container of brussel sprouts into bite-size pieces.
  • Place veggies on cookie sheets and toss with 2 tbsp. olive oil, salt, and pepper. Roast in the oven for 10 minutes. Let cool.
  • Slice the tops of the potatoes and scoop the insides into a bowl. Reserve skins.
  • Mash potatoes with 1 tbsp. butter, 2 tbsp. creme fraiche, and 2-3 tbsp. milk.
  • Stir in roasted vegetables and season with salt and pepper.
  • Add potato mixture back to the skins and top each with 1 tbsp. shredded cheddar cheese.
  • Bake for another 10 minutes in the oven, or until cheese is melted and the filling is hot.

Serves three