As a young boy, my mother used to make baked stuffed potatoes which I still remember fondly to this day. They were always large russets, stuffed with light and flavorful mashed potatoes mixed in with broccoli, cheese and mushrooms. This simple recipe is a real treat and should become a favorite in your home. It’s great as a leftover ready for a quick re-heat in the microwave.
5 medium to large baking potatoes
2 cups finely chopped broccoli, stems and florets
1 -2 tablespoon butter
1 cup sliced mushrooms
1/3 cup chopped green onions
1 cup skim milk
1 – 2 cups grated sharp cheddar cheese
¼ cup chopped parsley
1 tsp. salt
pepper to taste
½ teaspoon onion powder
BAKE: Bake potatoes in 425° F oven until tender when pierced with a fork (approximately 1 to 1 ¼ hours).
SAUTE: While potatoes are baking, chop broccoli up fine and saute in a few teaspoons of water (see note on water sauteing) until almost tender then add mushrooms and continue until lightly done. Set aside.
ASSEMBLE: When potatoes are done baking, pull out of oven and cut the top off each potato so that the insides can easily be scooped out with a spoon. (You may need a hot pad!) Carefully scoop out insides placing the whites of the potato into large mixing bowl. Enough sturdiness of the shell should be left to hold the stuffing.
MIX & FILL: Mash with butter and just enough milk until potatoes are light and fluffy. Add scallions, sauteed vegetables, grated cheese, parsley, salt, and pepper to mashed potatoes and mix well. Fill potato shells carefully with this mixture and finish by sprinkling top of each potato with a dash of paprika. They should be stuffed full of the mixture and should taste magnificent!
BAKE: Bake 15 minutes more at 425° F and serve.
Note: The tops of the potatoes can even be layered with stuffing and baked. No need to waste anything! If in a hurry, you can boil the potatoes instead of baking them and simply have veggie mashed potatoes.