When I was in college, every Thursday night the town of San Luis Obispo would shut down the main street for Farmer’s Market.
All of the local farmers brought produce and all the restaurants brought out their grills and made tri-tip sandwiches.
A couple of places made awesome and huge stuffed baked potatoes. They were a whole meal in themselves and so yummy! This recipe is inspired by those farmer’s market Stuffed Potatoes.
Happy Cooking!
Ingredients:
- 5 large baking potatoes
- 2 T olive oil, divided **
- sea salt **
- 1 large head broccoli, chopped **
- 1/2 onion, diced **
- 3 cups shredded cheddar cheese **
- 3/4 cup sour cream **
- 3/4 cup milk
- 1/2 sea salt **
- 1/2 t. fresh ground pepper **
** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.
Directions:
- Wash potatoes. Coat with 1 T olive oil and sprinkle with sea salt. Bake for 60 min at 425 F. Remember to fork poke before baking so steam can escape. Test with a fork to make sure potatoes are tender and let cool. Cut top 1/4 off each potato and scoop out the flesh of entire potato.
- While potatoes are baking, chop broccoli and onion. I like to use the whole stem of the broccoli. I love the mild, radish-like flavor it has. In a skillet over med. heat, warm 1 Tbsp. oil. Sauté onion until translucent, about 3 minutes. Add broccoli and cook for 3 more min. or until broccoli is tender but still firm and bright green.
- Set oven to 350°F.
- Mash potato flesh. Mix with remaining ingredients, saving 1 cup cheese for sprinkling on top.
- Add broccoli mixture and mix well.
- Fill potato shells with mixture; Top with a little extra cheddar cheese and bake for 15 minutes or until cheese is melted.
Enjoy!
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