In high school, I dared commence a vegetarian diet at the table of two native Texans – my parents. This was quite a shock to a father who always required that his daughter, “Eat what’s on the table and like it, or don’t eat at all.” Years later, this same cattle-ranching dad would gift me with one of my favorite vegetarian culinary tomes that I continue to earmark: The Horn of the Moon Cookbook. Their twice-baked potatoes are so very, very, very simple and should be categorized in the upper echelons of all comfort-food. There is so much extra filling upon creating this treat, that you can just spoon it out of your bento box for lunch the next day. Although it makes enough for a group of 4-6, they are just as tasty in leftover form. This is one of my go-to recipes, so I just had to share!
Twice Baked *Stuffed* Potatoes
4 medium to large baking potatoes
1c broccoli stems & florets, chopped
1c mushrooms, sliced/slightly chopped
6 scallions, chopped
1c sour cream
1½c sharp cheddar cheese, grated
¼c fresh parsley, minced
1/8t black pepper
Preheat oven to 425°. Bake potatoes on cookie sheet until tender when pierced with a fork (1-1¼ hours). In a 10” pan, sauté the broccoli in 1T butter over medium heat. When it just begins to get tender, add mushrooms and sauté until lightly done. Drain if needed.
Cut the top off of each potato so that the insides can easily be scooped out, cutting off just the skin layer. Hold the potato with a pot holder, carefully scoop out insides and put into a medium-sized bowl. Mash with remaining 2T butter. Lower oven temperature to 400°. Add scallions, sautéed vegetables, sour cream, cheese, parsle, salt, and pepper to mashed potatoes and mix well. Fill potato shells with this mixture. Sprinkle top of each potato with paprika. Yes, they will be overflowing with filling…and delicious! Bake 15 minutes more, and serve!
Yield = 4-6 (including extra filling that will remain)