Wednesday, February 18, 2009
Double Stuffed Baked Potato Recipe
David Lebovitz and I should never go out to dinner together. Why? Because I have a wandering fork. I love sharing food for several reasons. First of all, I can rarely decide what I want, so sharing generally means I get to try more than one thing. Also I fear I have bad ordering karma and will choose the worst thing on the menu and be stuck with it if I don't share. Finally, I don't like massive portions so sharing also helps me keep from eating way more than I want.
A few years ago there was a diner that was known for serving gigantic portions and my mother and I used to share a double stuffed baked potato and salad. It was one of those potatoes that was way over a pound to begin with and then it had loads of vegetables in it. It probably wasn't as healthy as I like to believe it was. The restaurant and the potato are long gone now but for years I have tried to recreate it. This latest version is my best effort to date.
My double stuffed potato is really just a formula, you can add or subtract the ingredients and the vegetables you use are really up to you. I bet bacon would be a great addition (isn't it always?) and you could use another variety of cheese or leave out the cheese altogether if you prefer. I do strongly suggest you don't skip the green onion though, it adds both flavor and texture. And be sure to find the biggest potato around, because this dish is intended as a main dish, not a side. Oh, and the one time I did have dinner with David Lebovitz, it was Chinese food so I guess he's better at sharing than he likes to admit.
Double Stuffed Baked Potato
For each serving
1 large Russet potato, the largest you can find
1/4 cup shredded sharp cheddar cheese
1/4 cup chopped vegetables, cooked (I like spinach, carrots, and celery but use whatever you prefer)
1 Tablespoon cream cheese, low fat is fine
1 green onion, chopped
Salt and freshly ground black pepper
Pierce then bake the potato in a preheated 425 degree oven for approximately one hour, or until cooked through (do not microwave or the skin will be too floppy to stuff). Remove from oven and allow to cool for 5 - 10 minutes.
Slice off the top of the potato so that you can easily scoop out most of the pulp. Leave around 1/4 inch around the bottom and sides of the potato. Place the pulp in a large mixing bowl and mash, then mix in with the cheddar cheese, vegetables and cream cheese and just enough milk to make stiff but creamy mashed potatoes. Fold in the green onions and season to taste with plenty of salt and pepper.
Stuff the potato with the mixture and place on a baking sheet. Bake for 20-25 minutes until cooked through and beginning to brown on top.
More stuffed baked potato recipes...
Coconut & Lime's Spinach & Onion Stuffed Potatoes
Simply Recipes Twice Baked Potatoes
Blog Appetit's Stuffed Baked Potatoes
Sustainable Pantry's Stuffed Baked Potatoes