Potatoes are usually considered a starchy side, but they can definitely stand on their own ... each spud = 6 grams of fibre + 6 grams of protein (skin included). We love baked potatoes for dinner - and so does our budget. This spin on baked potatoes adds even more fibre and amazing flavour with broccoli and aged white cheddar, twiced-baked to make it extra yummy!
Morgan fought Matt for the seconds ... These were so good and so filling - I think I'll be making these for dinner more often. :)
INGREDIENTS
5 potatoes (I used white), scrubbed and rinsed
olive oil
sea salt
1/2 cup sour cream (Daisy is our favourite - and gluten-free!)
3/4 cup shredded aged cheddar (Kerrygold Dubliner and Ballyshannon are amazing!)
1 cup broccoli
1/4 cup milk
sea salt and fresh ground pepper to taste
green onion (optional)
Preheat oven to 375 degrees.
Dry off potatoes. Poke all over with a fork and brush with olive oil. Sprinkle with salt. Rub salt and oil all over the potato until it's evenly coated.
Place potatoes on the top rack of your oven and a sheet of foil on the bottom rack. Bake for 45 minutes, until a knife inserted through the middle of the potato comes out without picking the potato up.
In the meantime, chop broccoli and place in steamer bag ... this particular bag is made by Glad - so fast and easy! But if you don't have steamer bags, no problem - any steaming method works just fine.
When potatoes are finished baking, let them cool slightly until they are easy to handle. Cut each down the middle and scoop out most the flesh, leaving a small border attached to the skin so it looks like a shell. Mix the flesh with sour cream, milk, broccoli and 1/2 cup cheese. Add salt and pepper to taste.
Spoon mixture into potato shells and top with the remaining cheese. Place on a cookie sheet or baking stone and sprinkle with green onion.
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