Twice Baked Potatoes

I’ve made these a number of times, always varying the recipe according to what I have on hand.  It’s very inexpensive, easy to adapt, and it always tastes great!  We make double this amount for a lunch meal, but a smaller family would probably do better to halve it. 

Twice Baked Potatoes

8 medium potatoes

1/4 – 1/2  c. butter or coconut oil

1 c. chopped onion (any kind – white, green, or red)

4 cloves garlic, minced

optional – 2 c. shredded vegetables (carrots, broccoli, spinach, napa, cauliflower, zucchini or whatever you have on hand)

1/2 c. milk/cream/sour cream

2 c. cheese (hard cheese or cottage/ricotta, or combination of )

salt and pepper to taste

Wash the potatoes well, prick them with a fork, and bake at 350 degrees for about an hour or until tender.

While the potatoes are baking, saute the chopped onions and garlic in butter.  When they are soft and translucent, add the finely chopped/shredded vegetables of your choice.  Cover them and continue cooking on low until they are soft.

When the potatoes are done, scoop out the insides, and mash them with milk, cream, or sour cream.  Mix in the sauteed vegetables, then the cheese.  (If you’re using hard cheese, reserve some to sprinkle on top at the end.)  Add salt and pepper to taste, mix well.  Then add the mixture to the empty potato shells – it will be overflowing, especially if you add the optional vegetables.

Sprinkle some hard cheese on top, then pop them back into the oven for another 10 or so.  Serve warm.

(This post is part of Slightly Indulgent Tuesday and Pennywise Platter Thursday.)

Avivah