Baked Potato With Broccoli Flowers And Cheese
This baked potato isn’t really just a side dish — it can be dinner by itself with a little green salad or just serve as an appetizer. This recipe is another one of those outstandingly simple recipes that will always keep you coming back for more.
These potatoes are sometimes called twice-baked. They’re baked, then disassembled, then heated through with a cheese hat that melts across their surface. The amount of time added to the overall process is neither negligible nor problematic. The result is a simple, elegant one-plate dinner.
- 8 Petite Merlot potato
- 4 tbsp olive oil
- 2 minced garlic
- 4 diced shallot onion
- 2 cup broccoli flower in little pieces
- salt, pepper
- 1 cup white cheddar cheese
- Position a rack in the upper third of an oven and preheat to 400°F.
- Prick the potatoes with a fork and place them directly on the oven rack. Bake until tender when pierced with a small knife, about 20 minutes . Remove the potatoes from the oven and let cool for 5 minutes. Reduce the oven temperature to 350°F.
- In a large, heavy pot over medium heat, melt 4 Tbs. of the oil. Add the garlic and shallot and sauté until the shallot is translucent, about 3 minutes. Increase the heat to medium-high, add the broccoli flower, and toss until wilted but still bright green, about 4 minutes. Take off from the heat.
- Using a serrated knife, cut a slice 1/2 inch thick off one long side of each potato and discard. Scoop out the potato flesh into a bowl, leaving a shell 1/4 inch thick. Add the scallot -broccoli mixtur, salt, pepper to the potato flesh and blend. Stir in 2/3 cup of the cheese . Spoon the potato mixture into the potato shells, mounding it high. Press the remaining cheese on top of the filling.
- Transfer the potatoes to a baking sheet and bake until heated through, about 20 minutes.
- Serve with sliced green onions or any kind of salad.