One of my favorite vegetarian luncheon dishes is creamy stuffed potatoes with broccolini. They may also satisfactorily accompany plain grilled meats.
I like to use broccolini because it cooks easily to a crisp-but-tender consistency. If you prefer, you may substitute broccoli that has been chopped into small bite-sized pieces.
Your first job is to cook a respectable baked potato. Heaven forbid those abominations that have been steamed in aluminum foil. That cannot be called baking. Choose 3 extra large potatoes. Wash and scrub them carefully with a vegetable brush. Dry them thoroughly with paper towels. Cut a lengthwise slit in the top of each to allow steam to escape. Rub each potato with butter. The idea is to get a nice brown, crisp skin and a tender well-cooked interior. Bake them for about an hour at 425 degrees.
Wash and blanch your broccolini until just barely tender. Drain and refresh the spears under cold water to prevent any further cooking. Dry them thoroughly with paper towels, and chop into bite-sized pieces.
When the potatoes are done, allow them to cool just enough so you can easily handle them. Cut them in half along the slit. Carefully scoop out the flesh with a spoon into a mixing bowl, getting as close to skin as possibly without piercing it.
Add butter to the potatoes and beat with an electric mixer until they appear to be mashed. Add enough heavy cream to make a very smooth mixture.
Beat in 6 ounces of grated sharp cheddar cheese. Add salt to taste and more cream if the mixture seems too dry. Stir in the the chopped broccolini.
Stuffing the potato skins.
Carefully spoon the mixture into the 6 potato skins. Spread 2 more ounces of grated cheddar over the top of each half.
Spreading grated cheese over the top.
Bake at 350 degrees until heated through, about 10 to 15 minutes. Serves 6.
The finished potatoes.
To print or download recipe, click here.
