Ingredients with Measurements:
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked broccoli florets, chopped
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Fork
- Knife
- Cutting board
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Place potatoes on a baking sheet and prick each potato several times with a fork.
3. Rub potatoes with olive oil and sprinkle with salt and pepper.
4. Bake for 45 minutes, or until potatoes are tender.
5. Remove potatoes from oven and let cool for 10 minutes.
6. Cut potatoes in half lengthwise and scoop out the insides, leaving 1/4-inch of potato flesh in the skin.
7. Place potato skins on the baking sheet and brush with olive oil.
8. Bake for 10 minutes, or until skins are lightly golden.
9. Meanwhile, in a mixing bowl, combine cooked broccoli, cheese, and parsley.
10. Remove potato skins from oven and fill each with the broccoli mixture.
11. Bake for an additional 10 minutes, or until cheese is melted and bubbly.
Time:
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 34g
Protein: 9g
Substitutions for Ingredients
- For the potatoes, you can use sweet potatoes or yams instead.
- For the broccoli, you can use any other vegetable such as cauliflower, bell peppers, or mushrooms.
- For the cheese, you can use any other type of cheese such as mozzarella or Monterey Jack.
Variations:
- For a vegan version, you can use vegan cheese and omit the parsley.
- For a spicy version, you can add some diced jalapenos or hot sauce to the broccoli mixture.
Tips and Tricks:
- Make sure to prick the potatoes several times with a fork before baking to prevent them from exploding in the oven.
- For extra crispy skins, brush the potato skins with melted butter instead of olive oil.
Storage Instructions:
Store any leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat potato skins in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the potato skins on a platter with a dollop of sour cream and a sprinkle of chopped parsley.
- Place the potato skins on a bed of lettuce and top with diced tomatoes and green onions.
Garnishes:
- Sour cream
- Chopped parsley
- Diced tomatoes
- Green onions
Pairings:
- Grilled chicken
- Steamed vegetables
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Baked beans
- Coleslaw
Troubleshooting Advice:
- If the potato skins are not crispy enough, bake them for an additional 5 minutes.
- If the potato skins are too crispy, reduce the baking time by 5 minutes.
Food Safety Advice:
- Make sure to store any leftover potato skins in an airtight container in the refrigerator for up to 3 days.
- Do not leave the potato skins out at room temperature for more than 2 hours.
Food History:
Potatoes are believed to have originated in Peru and were brought to Europe by Spanish explorers in the 16th century. They quickly became a staple food in many parts of the world.
Flavor Profiles:
This dish has a savory flavor with a hint of sharp cheddar cheese and a slight crunch from the potato skins.
Serving Suggestions:
- Serve the potato skins as an appetizer or side dish.
- Serve the potato skins with a dollop of sour cream and a sprinkle of chopped parsley.
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