Sunday, August 14, 2011

Twice baked deliciousness-potatoes almondaise cheddar and broccoli

So first, I would like to tribute this deliciousness to Traci's Transformational Kitchen. These potatoes were inspired by her, and the official recipe for Almondaise is hers too :) You can get it from her awesome healthy cookbooks :)

I love a good baked potato...but even better, a baked potato, which is then gutted, and then stuffed again only to be shoved into the oven again! (that is about the extent of horrific cooking you will ever see come from this blog, [I don't cook meat that often].

Anyway, I always thought pictures of twice baked potatoes were drool worthy, yet I had never tried one, or tried to cook one for that matter. That is until I recieved Traci's Transformational cookbook, and discovered she has a HEALTHY recipe for twice baked potatoes!!!

Her recipe is different, and delicious, but this time I did it my way a little (meaning I didn't follow the recipe I just put it together out of what I thought would be yummy) :)

So here is how you would turn these:

Into these:

Don't underestimate the size of a red potato.(like I did)
6 people don't need 2 potatoes each. These potatos Will double in size once stuffed!:)

My bottomless pit when it comes to dinner time of a husband-if that made sense, said a small one would suit him just fine, so you don't need a big potato to fit a big appetite. You just need lots of yummy stuffing(not the bread kind) :) 

Use red potatoes, because they are yummy! Any potato will do, I just love red potatoes :)and smiley faces.

Clean and scrub your potatoes, after you start to preheat your oven to 375 degrees F.
Then prick each potato with a fork a couple of times on each side of the potato. 
Then using a small puddle of olive oil in your hand, coat the potatoes in the olive oil. 
This will help make your skins crispy, and it will help the potato not fall apart when you split it open to gut and stuff. (there I go again being gross, I am glad this is just potatoes I am talking about here.)

Then put your potatoes directly on the rack in the oven, and cook them for 45 minutes, or until tender inside. Bigger potatoes might take longer, but I told you not to use bigger potatoes anyway.

While the potatoes are cooking, mix in a bowl, almondaise, or something creamy like unto it, probably mayonaise, about a cup or so for 9 potatoes, with a half a chopped onion, and some seasons. I used about a tblsp. of Thyme, and a small amount of "Natures Seasoning". "Natures Seasoning is a bunch of spices with some salt in it. Taste it to gauge how much you want in it.


Tenderize some broccoli, I boiled mine, two stalks

and add about 1/2 cup of cheese to the mixture. And when your broccoli is tenderized cut it into the mixture too. 


Once your potatoes are done, pull them out onto a cookie sheet. Watch out, they will be hot. Leave your oven on.

Now with a knife split open the potatoes like this

scoop out all the insides of the potatoes being careful not to rip the skins more, or burn your hands, and mix the potatoes into the cheesey broccoli spicey onionee, creamy mixture. You can mix it with an electric mixer to make sure it comes to a fluffy mixture.
Then stuff those potatoes back up with the completed mixture, there will be a lot so be generous with the stuffing :)
They will then look like the potatoes above. Sprinkle a little more cheese on each one, and put them back in the oven for 5 more min. Then you can put the oven on broil for a few minutes to make the cheese crispy, and then Ding! They should be done!    

Here is another picture of them done:


 You can freeze these, if you make extra, but the 3 left overs we had, didn't make it 1 day. Soooo Good!

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