glutenvygirl’s super stuffed baked potatoes

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Salted baked potatoes, stuffed with mushrooms, leeks, corn, broccoli, and topped with avocado and roasted beets. Oh, and some parsley for garnish.

First of all, let’s get this straight. This isn’t a healthy dish. At first blush, it might appear that way – what with the broccoli, leeks, garlic and all – but look closer and you’ll see mountains of salt and globs of yummy butter & creams and lots of cheese.

I know it’s an unusual combination, but it really is good. If you are strongly opposed to any of the ingredients, by all means experiment and use what sounds good.

Have fun with it.
I do.

I posted a poll on the glutenvygirl Facebook page yesterday, asking fans to choose what I blogged about today. I was so excited about this! First poll EVER! Baked potatoes was chosen. So today, that’s what I made.

I’m trying something new with this post, also, in how I post photos. I am going to post a ton of photos in a new setup, and then the info under it. Please let me know what you think!

So here we go.

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In this photo: the potato stuffing ingredients, the potatoes with oil and kosher salt, the beets with oil and kosher salt, the mushrooms, how I slice a leek, and the leeks soaking

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In this photo: cooked mushrooms, mushrooms and leeks, mushrooms leeks corn and broccoli, steaming the broccoli, baked potatoes, baked beets

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In this photo: potatoes scraped out, adding butter and cream, adding cheese and sour cream, stirred up, combined with veggie mixture, the way I cut an avocado

INGREDIENTS:
3 large russet potatoes
2 fresh beets
1 T + 1 t oil
1 T + 1 t kosher salt
1 T butter, salted
1 T butter, salted & softened
8 oz whole button mushrooms, sliced
1 leek, root and green parts removed and the rest sliced and halved
3 cups fresh broccoli florets
1 14.25 oz can of corn, drained
2 cloves of garlic, minced
1 T pepper
1/4 c heavy cream
1/4 c sour cream
2 c sharp shredded cheddar cheese (I use extra-sharp)
1 avocado
parsley for garnish

DIRECTIONS:
Preheat oven to 400.
Pour 1 tablespoon of oil onto russet potatoes. Rub all over. Then, rub 1 tablespoon of the kosher salt over them. Pierce with a fork. Pour 1 teaspoon oil onto the beets. Rub all over. Rub 1 teaspoon kosher salt over the beets. Place potatoes and beets onto a baking sheet and bake for 1 hour.
Put 1 tablespoon of butter into a skillet, and add the mushrooms. Cook over medium until the mushrooms shrink and get darker. Then, add the clean leeks, the minced garlic, and the pepper. Cook ok medium until leeks are soft
As they cook, place the broccoli florets into a steamer and steam, about 18 minutes.
To the skillet of mushrooms and leeks, gently stir in the corn and broccoli. Keep on low heat, stirring occasionally.
Remove the potatoes and beets from the oven, but keep it set on 400. The potatoes may look over-baked; that is the way we want them. Let them cool for a few minutes. Slice lengthwise on the potatoes, and squeeze them a bit. Scoop out much of the potato into a large bowl, leaving a thick outer wall on the potato shells.
To the scooped out potatoes, add the cream, softened butter, sour cream, and the sharp cheddar (what? Don’t look at me like that…I warned you about this stuff in the first line!). Stir this mixture. I don’t like to mash the potatoes, but I’ve found that vigorously stirring them will make them delicious but keep a few little bites of cooked potato around as well.
Add the skillet items to the large bowl full o’ dairy. Mix together. Spoon into potato shells. Pile ’em high. Sprinkle the reserved cheddar over the top, and pop into the oven for five minutes. Remove. (now, you can turn off the oven).
Peel and slice the baked beets. Enjoy the pretty color they turn your fingers. I cut them into triangles. You’ll have extra beet slices – I save them for a salad topping the next meal. (For a hilarious story about a friend’s experience with beets, click here)
Cut the avocado and place into a small bowl. Lightly stir the avocado until it just starts to become creamy.
Top the stuffed potatoes with the beets, a dollop of the avocado, and a sprig or two of the parsley.
Serve!

NOTES:

A)This recipe could be made vegan, if you swap out the butter for oil and the milk products for soymilk or other substitues.

B)This recipe is vegetarian, but that could easily be corrected by adding crumbled cooked bacon as a topping.

C)Feel free to swap ingredients, change it up, sub out things you detest for things you adore. Please let me know what you try, and what you think – about the recipe, and the photo changes! :)

Enjoy!
~glutenvygirl


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2 Responses to glutenvygirl’s super stuffed baked potatoes

  1. The Passionate Culinarian had this to say about that:

    The avocados nailed this one for me. They are such a great source of good fat, and dang but if they aren’t delicious!

    I made Ricotta Gnocchi recently, and I thought of you because I used white rice flour instead of wheat flour, and no one knew. I’m so sneaky…. Simple recipe, but tasty as ever.

    I’m going to post about it (the Ricotta Gnocchi) soon on me blog. Great recipe, and so very doable at home. Just be prepared to get your hands sticky!

    • glutenvygirl had this to say about that:

      I LOVE AVOCADOS> LOVE> LOVE. LOVE. In virtually any form. When I was pregnant with my kids, I would take a spoon and an avocado for a snack – scoop off the top, and then spoon out the whole thing. SOOOOOOOO YUMMY! :)

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