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Kid-Friendly
Healthy Fast Food
Passover Safe
I'm getting that naughty-food itch. You see guys, while I don't have a problem with eating the bag of chips, I most certainly enjoy a totally guilt-free restaurant dinner. With the works!
cocktail, apps for the table and some spoonfuls of dessert. I know you do too, which is why these Double Baked Potatoes Boats from my cookbook, Cups Sticks & Nibbles, keep making an appearance in our weekly dinner menu. As far as ingredients are concerned, they are definitely easy to find and very possibly even have them in your house already. Feel free to change out the cheese, toss on some bacon or even exchange in a sweet potato. Anything goes here!
Serves - 4
Ingredients
4 Russet Potatoes, scrubbed and dried
1 tablespoon olive oil
Kosher salt
3 tablespoons light butter (or regular butter)
4 tablespoons reduced-fat milk (or milk of choice)
1 1/2 cup reduced-fat cheddar, shredded
1 1/2 cup skim mozzarella, shredded||
ground pepper
2 cups frozen broccoli, thawed
Directions
1.) Preheat the oven to 400 degrees
2.) Pierce each potato with a fork. Using a pastry brush, rub each potato with olive oil and then salt generously. Bake for one hour until the potatoes are tender.
3.) Allow the potatoes to cool for a bit and then slice each in half and scoop out the flesh, saving the skins.
4.) Add the butter, milk and 1/2 cup each of the cheeses to the flesh. Sprinkle in the salt and pepper to taste. Using a fork or masher, combine the potato mixture until it reaches the consistency you desire.
5.) Spoon the mashed potato back into the skins, top with another 1/2 cup each of the cheeses and add the broccoli. Bake for 20 more minutes.
6.) Remove the potatoes from the oven and coat with the last 1/2 cup of each cheese. Broil until the cheesy layer just starts to brown. Enjoy!
Equipment
-baking sheet
-measuring cups and teaspoons
-fork for mashing
-aluminum foil
-mixing bowls
-oven mitts