Stuffed Baked Potatoes

July 11, 2017

 

*V* *GF* Finally, a potato that eats like a meal! My kids think that potatoes should have their own food group, and so I have many, many, MANY ways of preparing them.  This one gets rave reviews, even from the finicky.

 

 

 

For this recipe, think BIG. Big Idaho russet potatoes are what you want. You'll be sorely disappointed with the waxy variety.

 

Preheat your oven to 425. After you scrub a dub 4 huge spuds, rub olive oil all over the outsides to crisp up the skin when baking. Admittedly, wet potatoes do not take to oiling well, so you can air-dry or towel dry them, or be like me and just deal with the fact that water and oil to not mix well, but I'm in a hurry to get these into the oven.

 

Just as a precaution, poke each one with a knife or fork to let steam out. I didn't once and the potato actually exploded in the oven. Not pretty. And little bits of it burned merrily away in the bottom of the oven filling it with smoke. Extra not pretty.

 

While the taters are in the oven, cook about 2 cups of broccoli florets in a 1/4 cup of water, 1 TBSP of butter (or butter sub or olive oil) with 1 tsp of Traci's Vegan Chicken Bouillon added.

 

Cook, covered, until most of the liquid is evaporated and the broccoli is your desired tenderness. I like it on the soft side for this recipe, but do what makes you happy.

 

Bake your potatoes until the centers are nice and soft. (outsides should be crispy!) Set them out to cool a bit before handling. Or be in a rush like me and just keep oven mitts on your hands when handling.

 

Cut the potatoes in half lengthwise and scoop out the centers leaving a 1/4 inch border so they hold their shape.

 

Scoop all the soft middles into a big mixing bowl and add: 1 cup of Almondaise with 1 TBSP lemon juice added (or 1 cup real sour cream), 2 tsp of Traci's Vegan Chicken Bouillon, and salt and pepper to taste.

 

Mash it up real well. You can use a potato masher, or get really jiggy with electric beaters. Taste it and make sure its got enough salt, but avoid the temptation to taste it too much or you won't have enough to stuff the skins (like me...and the kids helping me...).

 

Stir in the cooked broccoli, 3 large grated carrots and 3 finely diced green onions. Scoop it back into the skins, mounding it up in the middle, or if you snitched too much, leave them kinda flat.

 

To make these extra, extra good, (and if you have time on your hands that I usually don't...) you can brush the tops with olive oil or melted butter and broil them for a few minutes to crisp up the tops. This is something I reserve for company or holidays, but it does give it that extra good crispity top.

 

And as my favorite blogging chef always says...ENJOY!

 

 

 

 

 

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