baked potatoes for dinner?

can a baked potato be dinner...just a potato? absolutely!

so i think it was fate to blog about baked potatoes this week. i read a story about the potato industry and thought about how long it had been since i made baked potatoes...i usually roast or "smash" them. then...out of the blue...my husband said.."you know, i have been craving baked potatoes...will you make some?" the next day, a friend told me about her lunch at a local restaurant...she said "i ordered french fries...but i really wanted the baked potato...it was just too big". like i said... signs were pointing to a post with a baked potato technique and recipe...

my eating habits have changed a bit the past few years....twice baked potatoes loaded with butter and cream have become a rarely eaten treat...they taste good, but i just don't feel well after eating...same with the steakhouse standby of butter, sour cream, bacon & chives (cheese sauce anyone?) on massive potatoes...again...once in a while? maybe... frequently? not so much...

so i decided to make a baked potato dinner...with the potato as the main course...and load them up with a delicious roasted vegetable mixture of roasted broccoli, garlic, leeks and cremini mushrooms...how good does that sound? paired with a salad....dinner is served!



now...i must share that my favorite part of a baked potato is the skin. so my technique is designed to maximize the flavor of the skin...and make it a bit crispy with lots of texture. feel free to bake your potatoes however you like.... but just try my way one time...you may find that your friends and family devour every bite...skin and all...maximizing the nutrition, fiber and..to me at least...the taste!!

farmhouse baked potatoes~serves 2
2 large organic baking potatoes
extra virgin olive oil
coarse grey salt
1 head organic broccoli
1/2 head organic garlic
1 organic leek
8 oz organic cremini mushrooms(or portabellos, chopped)
extra virgin olive oil
napa farmhouse italian seasoning (or red pepper flakes sea salt, dried organic parsley)
grey salt
freshly cracked black pepper
3 green onions, chopped...white and green parts
preheat oven to 400 degrees. place a cooking rack on a rimmed baking sheet. prick potatoes 5-6 times with a sharp knife. this allows steam to escape while the potatoes are cooking and you get baked potatoes...not steamed potatoes (completely different texture). using your hands, rub olive oil all over a potato and then place on the prepared rack. repeat with second potato. sprinkle both potatoes with the coarse grey salt. roast in oven 1 1/2 to 2 hours until the potatoes give slightly when squeezed.

meanwhile, chop all remaining vegetables into bite sized pieces except for the garlic which should be peeled and minced. place vegetables on a second rimmed baking sheet and drizzle with olive oil...4-5 passes of the bottle. use your hands to toss the vegetables with the oil until each piece is evenly coated. sprinkle 1 tablespoon of the italian seasoning (or dried herbs) over the vegetables and place sheet in oven when the potatoes have approximately 45 minutes of cooking time remaining. the vegetables are finished when the broccoli is just beginning to caramelize.

when ready, remove both trays from oven. to serve, slice a potato down the center lengthwise. gently squeeze to loosen the flesh being careful not to tear the skin. use a fork to fluff up the flesh and drizzle a bit more olive oil over the top. sprinkle with grey salt and black pepper. repeat with second potato. top a potato with half the vegetable mixture. repeat with second potato. sprinkle chopped green onions over top and serve immediately.

what are your favorite toppings for baked potatoes?

hope all is well...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
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