Roasted potatoes in the oven always fills the house with great smell that gives me a calming effect. I serve these crispy potato skins two ways, the traditional way- cheddar cheese, smooth sour cream and scallions. Then the other way- filled with a lighter veggie filling, cheesy sauce and chopped broccoli.
Adapted from Nigella Lawson
Prep: 20 minutes
Cook: 1 hour 40 minutes
Yield: Serves 4
- 4 or 5 small Russet or Idaho potatoes
- 1 glove garlic or garlic powder
- Olive oil
- 1/2 cup low-fat sour cream or greek yogurt
- 1 cups shredded light cheddar cheese, save a sprinkling for top and garnish
- 4 scallions, both white and green chopped
- dry freeze chives for garnish
- Kosher salt and black pepper to taste
- optional (crumbled bacon or soy bacon)
Preheat the oven to 425 degrees. Wash and scrub the potatoes clean under running water. Dry the potatoes, and poke each potato, in several places, with the tines of a fork. This will prevent the potatoes from exploding. Rub the potatoes with a little of the olive oil. Place the potatoes on a baking sheet, and bake for 1 hour 20 minutes. Remove the potatoes, and allow them to cool. Cut the potatoes in half, lengthwise. Use a spoon and scoop out most of the inside of the potatoes – you want to leave a thin layer of potato on the skin. Scoop all of the potato meat into a large mixing bowl. Sprinkle each empty potato shell with a little salt, pepper, cheddar, and chopped scallion. Combine the sour cream, cheddar cheese, and remaining scallions with the potato meat. Mash the ingredients together with a potato masher, but do not over beat the potato meat. Spoon the mashed potatoes into each potato shell. Top with any remaining cheddar cheese. Bake the potatoes at 350 degrees for about 20 minutes, or until the potatoes are heated-through.
Scooped out potato skins
Cheddar cheese, scallions, potatoes and sour creamFilling added into the skinsTwice baked potato
Twice baked potato
I wanted a lightened up version of a potato skin. Instead of sour cream and starch. I thought some vegetables and cheese filling would be a nice change.
Adapted from Whole Foods Market
- 3 cups broccoli florets
- 1 tablespoons butter
- 1 tablespoons flour
- Sea salt, to taste
- 1/2 cup low fat milk
- 3/4 cups sharp cheddar cheese, grated
Steam broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour and salt to taste. Gradually stir in milk, whisking over med-low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper. Pour over steamed broccoli and serve at once by placing scoops into the potato skin shells.
Steamed broccoli and cheese sauce
Broccoli and cheese sauce potato skin