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October 26, 2007

Twice Baked Potatoes

Twice Baked Potatoes

Twice Baked Potatoes are perfect on a crisp fall evening, or a cold winter evening, or a brisk spring evening, or even a warm summer evening! Oh who am I kidding, they are good whenever! This makes the perfect side dish or throw in a salad and you've got yourself a meal!

What You'll Need Per Person:
1/2 potato, baked and pulp scooped out and reserved
Extra virgin olive oil
1/4 cup red onion, chopped
1/3 cup of broccoli, chopped
1 large button mushrooms, chopped
1 ounce of shredded cheese (Note: Any cheese will work. I usually use white cheddar or Monterrey Jack.)
Sea salt
Black Pepper

Bake potato and sit aside to cool. Once cool cut in half and scoop out pulp leaving a 1/4 inch rim similar to a potato skin. Place pulp in bowl and set aside. Place potato skins on a baking pan and set aside.

Preheat oven to 400 F.

Sauté onion, broccoli and mushroom in a little extra virgin olive oil until just tender (about 2-3 minutes) and add to the bowl with the potato pulp. Stir in cheese, salt and pepper until incorporated. Fill each skin with half the veggie potato mixture. Bake for 15-20 minutes until potato starts to brown.

Notes: Any veggies will work. You can make a southwestern potato by adding in some salsa and/or a little chicken. The possibilities are endless.

Posted by Dianne at October 26, 2007 8:01 AM

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Comments

Dianne, they look mouthwatering!

Posted by: Patricia at October 27, 2007 10:31 PM

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