Dec 082014
 

As the weather’s been getting colder, I’ve started to crave warm, comforting foods to initiate my impending winter hibernation. I don’t know what got into me, but somehow I came home from grocery store with a bag of russet potatoes. I can’t remember the last time I bought a standard, non-sweet potato. I have to say, potatoes are pretty underrated both in taste and nutrition, and this healthier version of a comforting classic was even better than I imagined it would be. Watch out yams, spud’s making a comeback.
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I’m not sure what it was that made these simple tots so freaking tasty. Maybe it was the perfectly baked potato, or the spicy garlic roasted broccoli and onions, the sharp cheddar, the creamy greek yogurt, or the quinoa, but whatever it was, a little magic happened inside these potatoes. The key is a perfectly seasoned filling, so don’t skimp on the salt and pepper. And a melty crusty cheesy top doesn’t hurt either.
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Here’s how it happened. Potato gets baked. Potato gets scooped. Potato gets stuffed. Potato gets baked again. Potato gets eaten. Fast.
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Nutrition Highlights: Potatoes have gotten a little bit of a bad rep in all the low carb madness that has ensued in recent years. But the truth is, potatoes are super healthy in moderation. They are the world’s number one non-grain crop for a reason. They are packed with vitamin B6, potassium, fiber, and lots of other vitamins and minerals. One medium baked potato only has about 150 calories, not bad. Stuffed potatoes often ruin all these health benefits by smothering it in sour cream, butter, and tons of cheese. This recipe adds protein in the quinoa, lowers the calories and carbs by scooping out some of the potato, lowers the fat by using greek yogurt and just a little bit of cheese, and ups the fiber and vitamins with lots of broccoli. The potato is pretty stuffed but you won’t be (just comfortably full).
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broccoli, cheddar, & quinoa stuffed potatoes
makes about 3 medium potatoes
* vegetarian * gluten free *
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What’s in it:
3 small to medium russet potatoes
1.5-2 cups small broccoli florettes
1/4 white onion, roughly chopped
1 Tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1/2 cup cooked quinoa
1/4 cup plus 3 tablespoons shredded cheddar or mixed cheese
2 tablespoons plain greek yogurt

How to make it:
1. Preheat your oven to 400. Wash and dry your potatoes. Rub the exterior with a little bit of olive oil and sea salt and place on a baking sheet or in a cast iron skillet. Bake for about 1 hour or until you can easily pierce with a fork.
2. Meanwhile, spread the broccoli and onions on a small baking sheet and drizzle with olive oil, sprinkle with garlic powder, red pepper flakes, and plenty of salt and pepper.
3. When the potatoes are done, remove and turn the oven up to 425. Roast the broccoli-onion mixture for about 10-15 minutes until broccoli is beginning to brown on the edges.
4. Meanwhile, prepare your potatoes for stuffing. Using a paring knife on an angle, remove an oval shaped top from each potato. Scoop out the filling of the potatoes so only a 1/4 inch layer remains.
5. Make the mixture by combining 1/2 cup cooked quinoa, 1/2 cup of the remaining potato filling (the rest you can toss or save for another recipe), 2 tablespoons of plain greek yogurt, 1/4 cup cheese. When the veggies are done, add the roasted broccoli and onions and stir until well combined. Taste the mixture and season with additional salt, pepper, garlic powder, or chili flakes, as needed.
6. Stuff each potato with as much of the mixture as you can squeeze in there. It’s OK if the stuffing goes over the top a bit. Top each potato with 1 tablespoon of shredded cheese and broil for about 2 minutes until the cheese is bubbly and beginning to brown.
7. Enjoy these amazing potatoes right away or wrap individually in foil to enjoy throughout the week! I loved them topped with a little hot sauce, because why not.
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