Twice Baked Potatoes with Balsamic Brussels Sprouts
What happens when you don’t have any defrosted proteins or tofu? You make something with veggies and an easy to cook starch. That is basically what tonights dinner consisted of — potatoes and veggies, oh and cheese, lots of cheese. I can’t remember the last time that I made a twice baked potato. Usually once its cooked, I load that sucker with toppings and that is that. Instead, I decided to wing it and make a basic potato filled with veggies, cheese and potato. Here is the simple recipe.
2 Large baking potatoes – cooked in the microwave or ahead of time in the oven
4 tablespoons milk
1 tablespoon butter
1/3 cup shredded cheese, your choice
1 tablespoon parmesan Cheese
1/2 red onion, diced
1/2 red pepper dice
1 garlic clove, minced
1 tablespoon olive oil
You can cook your potatoes ahead of time in the oven or, do what I did and cook them in the microwave for about 10 minutes, 5 per side. Once cooked, set them in the freezer to cool a bit, while you prepare the vegetable filling.
Preheat oven to 400.
Add olive oil to a medium pan over low heat. Add garlic and cook 1 minute. Add onions and peppers and season with salt and pepper. Continue to cook on low to moderate heat for about 10-12 minutes, enough time to let them sweat.
While the veggies are cooking, carefully scoop the potato “guts” out of the and into a large bowl. Place skins onto a baking sheet and cook for 10 minutes, while you prepare filling.
Add salt, pepper, butter to potato and mash until smooth. When veggies are cooked, add to potato mixture and mix to incorporate. Remove skins and carefully fill them with the potato mixture. Top with parmesan cheese and bake for 10-12 minutes.
Serve with brussels sprouts. See recipe here
This entry was posted in main course
, side dish
. Bookmark the permalink