Stuffed Potatoes with Trees and Cheese
It’s possible to travel the world and never leave home, all with a baked potato and something stuffed into it. Add zucchini, feta, and oregano for a Greek dinner; spicy black beans with tomatoes for Tex-Mex; and diced pepperoni and marinara sauce for an Italian variation. For kids, try broccoli trees and lots of grated cheese. Toaster ovens make baking potatoes easy and it’s possible to cook a couple at a time without heating up the kitchen. When the potatoes are tender, cut them in half to make ballet slippers, scoop out the flesh, and pile them high with filling.
To begin, scrub the potatoes with a brush. Prick holes in the skins using the tip of a knife, then bake them until the centers are soft. But they’re hot! Wait 10 minutes and slice the potatoes in half lengthwise - this is where the slipper part comes in. Each piece of potato should resemble a ballet slipper. Scoop out the soft flesh and mash it with cheese. The microwave speeds up the baking process. Prick the potatoes all over, wrap each one in a paper towel, and microwave at high for 5 to 6 minutes or until they are just soft at the edges. Then transfer them to the oven to finish cooking (they’ll need only half the time). Cut the broccoli into trees, which are simply small florets, and add grated cheese. We think cheddar is great in the mash and Jack cheese melts nicely on top. With a spoon, mound the mashed potatoes back into the slippers and top with trees and cheese. Then send them to the oven to heat and melt the topping. Eat with forks and fingers.
4 russet or other baking potatoes, scrubbed
1 pound broccoli crowns
1 cup grated cheddar Salt and pepper, to taste
1/4 cup grated Jack cheese (for sprinkling)
1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet.
2. Using a paring knife, make 3 to 4 small slits on each potato. Set the potatoes in the oven and bake for 1 hour and 10 minutes or until a fork inserted in the center of the potato goes in easily. Set aside for 10 minutes.
3. Meanwhile, set a steamer insert into a deep saucepan. Add enough water to the pan so it just reaches the steamer tray. Bring to a boil. 4. Using kitchen shears, cut the florets off the broccoli crowns. Using tongs, carefully place the broccoli in the steamer tray. Cover the pan and turn th
e heat to medium-high. Steam the broccoli for 5 minutes or until tender when pierced with a fork. Transfer the broccoli to a bowl.
5. When the potatoes are cool enough to handle, halve them lengthwise. Using a large soup spoon, scoop the potato flesh into a shallow bowl. With a fork, mash the potato, cheddar, salt and pepper.
6. With the spoon, pack the mashed potatoes back in their skins, mounding the filling in the center. Place the broccoli on top, pressing it in slightly so it doesn’t topple over. Sprinkle with Jack cheese. Transfer to the baking sheet. Bake the potatoes for 15 minutes or until they are hot.
Julie Riven