I'm not going to sit here and pretend like I'm the queen of health because I 100% am not, but the one food anomaly of my palette is that I love broccoli, and don't really like potatoes. Some people have to hide their broccoli in foods to trick themselves into eating it, however I need to hide my potatoes in broccoli to trick myself into eating them. When all else fails, just cover it in cheese.
I must say I am not a massive fan of potatoes. Don't get me wrong, I would never swap out a side of fries for coleslaw, but baked potatoes are just not on my regular cooking schedule. My mom would heavily disagree with me as she will order a baked potato as a side any day. However I had no hesitation throwing four large russet potatoes into my shopping cart when I realized this heavenly trilogy of broccoli, cheese, and potatoes would be a winner for any eater.
Do you guys bake potatoes in the oven, or throw them in the microwave? I know the microwave is ten times quicker but something about it bothers me. I prefer to bake potatoes ahead of time. The oven just gives them a delicious crispy skin, with a moist center. I must admit, slicing into these warm fresh baked potatoes almost made me question why I don't always make this meal.
1Ingredients:
4 medium sized russet potatoes
2 tbsp olive oil
2 large heads of broccoli
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups shredded cheddar cheese
1/4 chopped chives
1/2 cup low fat milk
low fat sour cream or greek yogurt (for topping)
1. Preheat an oven to 425 degrees F. Place potatoes on a baking sheet and drizzle with olive oil. Bake for one hour.
2. Meanwhile, in a large pot cover broccoli with water and bring to a boil. Cook for 5 minutes and drain broccoli.
3. Remove potatoes from the oven and cut in half. Lower oven temperature to 350 degrees. Wait for potatoes to cool and scoop out the potato mixture, leaving the skins intact. Place the potato mixture into a large bowl and mash with a potato masher or large fork. Combine broccoli, salt and pepper, 1 cup cheese, chives, and milk together. Fill the potato skins with the new potato mixture and sprinkle the additional 1/2 cup shredded cheese on to the potatoes.
4. Bake at 350 degrees for another ten minutes until cheese is fully melted.
4 medium sized russet potatoes
2 tbsp olive oil
2 large heads of broccoli
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups shredded cheddar cheese
1/4 chopped chives
1/2 cup low fat milk
low fat sour cream or greek yogurt (for topping)
1. Preheat an oven to 425 degrees F. Place potatoes on a baking sheet and drizzle with olive oil. Bake for one hour.
2. Meanwhile, in a large pot cover broccoli with water and bring to a boil. Cook for 5 minutes and drain broccoli.
3. Remove potatoes from the oven and cut in half. Lower oven temperature to 350 degrees. Wait for potatoes to cool and scoop out the potato mixture, leaving the skins intact. Place the potato mixture into a large bowl and mash with a potato masher or large fork. Combine broccoli, salt and pepper, 1 cup cheese, chives, and milk together. Fill the potato skins with the new potato mixture and sprinkle the additional 1/2 cup shredded cheese on to the potatoes.
4. Bake at 350 degrees for another ten minutes until cheese is fully melted.
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