Thursday, February 25, 2010

Two Times Is Better Than One

Ah, the first day with enough time at dinner to bake a potato! It’s crazy what you come to value in college. Some steamed broccoli on the side. Mmm, it was going to be delicious. One little hot potato had begun to bake in the oven when I craved mashed potatoes; but I was already committed! What to do…
Well, it didn’t take long, and with the help of butter, cream and broccoli, I had an idea that would give me the best of both worlds. As soon as the potatoes had become soft, I took them out of the oven and scooped the insides into a bowl. Leaving the crisp outer skin on the baking sheet, I added butter and cream to the potato innards and made mashed potatoes! A little salt and pepper and some steamed broccoli blended into the mix made it even better. After I had whipped up peaks of thick, creamy goodness I stuffed the mix back into the skin, sprinkled a little cheddar cheese on the top and baked it again.
Sounds like a long process, right? Total time from putting the potato in the oven to eating it was about an hour and a half. But, my argument is that anything that’s good is worth the wait. This was one of those instances. It was just the right amount of crispy and creamy all in one. Enjoy this on a cold evening where you are in the middle of watching your favorite TV show. It spends a lot of time in the oven, yet that only means you aren’t required to be constantly working with it. Overall, it’s a great dinner.
Twice Baked Potatoes
1 medium baking potato
2 T butter
¼ cup heavy whipping cream
½ c steamed broccoli
¼ c cheddar cheese, shredded
1. Preheat oven to 425 degrees.
2. Slice potato lengthwise into two, baste the outside with butter. Poke holes throughout with a fork.
3. Bake in oven for about 1 hour.
4. Meanwhile, steam [or boil] broccoli until very tender – you need it to break down easily and mash into the potatoes later on.
5. Take out potatoes once fork tender. Spoon out the insides, place in medium size mixing bowl.
6. Add butter and cream. Blend with blender until fluffy and smooth.
7. Add in broccoli and blend until incorporated.
8. Spoon mashed potato mix back into the potato, top with cheese.
9. Bake for another 15 minutes.
10. Eat!
Makes one potato, but could be enough for 2. NOMS: 8.6

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