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This recipe really is the picture of versatility and ease.  First off, you can make these awesome twice baked potatoes either as an appetizer for a party or for a main course for your family, depending on the size of potatoes that you choose.  Secondly, you can make a lot of variations on what sorts of veggies it’s filled with, without dirtying a ton of dishes.  By roasting all the filling mix-ins segregated out on a sheet tray with the bacon in the middle, all the vegetables get to cook in the bacon fat without touching each other.

Cheesy Broccoli Twice Baked Potatoes

Makes approx 2 doz as appetizers – cost approx $.17 each

Serves 4 as a main dish – cost approx $1.02 per serving

Ingredients

  • 4 lb potatoes – size depends on how you’re serving them ($.99)
  • 1 lg onion, thinly sliced ($.30)
  • 1 broccoli stalk, cut into small florets and bite size pieces of stalk ($.49)
  • 4 slices bacon, thinly sliced ($.50)
  • 1/4 cup minced fresh herbs – chives and parsley ($.12)
  • 1 cup milk ($.18)
  • salt and black pepper, to taste
  • 1/2 lb sliced cheese ($1.25)

These tasty treats follow my basic potato skin/twice baked potato methodology. Bake potatoes, scoop out insides, make filling, stuff, cheese, bake.

(For another variation, check out my chorizo filled potatoes: https://fullbellyfullwallet.wordpress.com/2012/10/08/south-of-the-border-potato-skins-shopping-the-sales/)

Start by preheating the oven to 350 F.  Stab your washed potatoes with a fork several times then pop them into the oven bake up while you gather and prepare all the other ingredients.  Cooking the potatoes can be done up to a day ahead of time if that fits your schedule better.

In order to cook the horrible, evil vegetable (in my roomie’s eyes) that is the onion away from everything else without dirtying up a lot of pans, I roasted the bacon, onion and broccoli on the same pan at 350 F for about 30 minutes, stirring every 5 minutes or so.

DSCN4935 To make the filling, halve the baked potatoes (be careful if they are hot, use a ove-glove or mitt!) and use a melon baller to neatly scoop out the insides of the potatoes, leaving a nice potato skin shell.  Mash up the potato insides with the milk, herbs and salt and pepper.  Since onions were the offensive item for my picky eater, I mixed in the bacon and broccoli first, filled up her portion of potato skins.  Then I added in the onions to the filling mix and filled up the rest of the potatoes.  Basically, if you start with the most simple variation and then add ingredients into the filling as you go along you can please a varying number of picky eaters with minimal effort.

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Top your filled potato skins with cheese slices then bake for 15 minutes at 350 F or until the cheese is melted and bubbly.  Yay!

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