spud love.

After living in Ireland, where the potato aisle in the supermarket is the same size as the “other vegetables” aisle, you’d think I’d be sick of potatoes. Not so.

I don’t eat them often because they’re not that good for you. I heard that from Oprah, who apparently ate a lot of potatoes one month and then gained upwards of 10 lbs. I don’t trust Oprah on a lot of issues (she clearly doesn’t understand what the word memoir means), but I trust her on potatoes.

That being said, I’ve had a craving for them recently, and I don’t care what Oprah says. These twice-baked potatoes look like they’ll fit the bill. The addition of broccoli and the absence of sour cream, which I hate anyway, will quell my Oprah-induced anxieties and satisfy my craving. Enjoy, spud lovers! xo, m

Twice-Baked Potatoes with Broccoli, Cheddar, & Scallions

2 medium to large baking (russet) potatoes
2 small (or 1 large) broccoli crowns, cut into 1-inch florets with stems no longer than 1 inch (this is heavy on the broccoli, which sounds good to me. But if you don’t care about health and you don’t like broccoli, simply add less and feel guilty for the rest of the day.)
½ teaspoon lemon juice
1 tablespoon butter, softened
½ cup buttermilk
1 scallion, sliced thinly
1 ounce (¼ cup) cheddar, plus ½ ounce (2 tablespoons)
black pepper

Preheat oven to 400. Scrub your spuds and stab them (!!!) with a fork several times. Place them on the middle rack in the oven and bake until it’s not difficult to insert a fork into the potatoes, about 60-75 mins.
Remove spuds from oven and set aside ’til they’re cool enough that you won’t burn yourself. Heat up the broiler! Meanwhile, boil 1 inch of water in a large saucepan. Steam the broccoli until just a teensy bit tender. Remove broccoli and season with a pinch of salt and pepper and the lemon juice.
Cut the potatoes in half lengthwise. Scoop out the flesh of the potatoes. Mash the potato-insides with the butter. Stir in 1/4 tsp. of salt, a pinch of ground black pepper, the broccoli, plus the remaining ingredients except for 1/2 ounce cheddar.
Spoon the filling into the potato shells, and top with remaining cheddar. Broil them on a baking sheet until cheese is melted and tops are somewhat crispy. Eat with your lover next to a fireplace.

Recipe adapted from The Way the Cookie Crumbles. Photo from here.

2 thoughts on “spud love.

  1. You know, I don’t think it’s that potatoes themselves are unhealthy; it’s just that most preparations involve a lot of fat. It’s a good thing I love broccoli, because who wants to feel guilty all day? :)

    • thanks so much for this recipe! I’m making it tonight. And you’re probably right regarding why potatoes are fattening. (Also, they’re simple carbs, which doesn’t help their case). Still, potatoes with broccoli & cheese? Nothing better.

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