In our home twice baked potatoes are a welcome addition to our Sunday Roast. We all love them and even those kids who do not like potatoes otherwise will eat a twice baked. Why, because they are just so darn yummy and really if you have veggies you need to get rid of chop them up and add them in or if you have a lot of cheese even better. Now these are not healthy, nor low-calorie but I tell you what they are good! My daughter now on her own and cooking up a storm shared this recipe with me. Yes still fattening but also good for you too. Maybe the reason we never had these before is I never can keep fresh brocoli around, I love it toooooo much.
Broccoli twice baked potatoes. (by Alysha)
3 Large baking potatoes
2 Large stalks broccoli
1/2 teaspoon Salt
1 tablespoon Extra-virgin olive oil
1-2 tablespoons low-fat milk or milk sub
2 tablespoons Grated Parmesan cheese (or sub daiya cheese gf/df/sf)
1. Scrub the potatoes. Bake the potatoes at 400 degrees until
soft. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. (don’t forget rice cookers make wonderful steamers too if you have the right model) Drain and chop fine. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.Pile the mixture back into the potato shells, arrange on a baking dish and
heat them to desired temperature.
Any extra that won’t fit back into the shell, and there is always extra if you put in enough goodies! Put them in greased muffin tins and have little twice baked potato muffins. some times I just do this all in muffin tins because some of my kids won’t eat the potato peel and come on now we all know that is what has the most vitamins and minerals right? then you can make the potato skins into party snacks! Never waste food, not in front of me anyway.