Garden Style Stuffed Potatoes
Serves 8
4 Large Russet Potatoes, Scrubbed
1 Medium Onion, Chopped
1 Teaspoon Olive Oil
4 Cloves Garlic, Minced
2 Tablespoons Sunflower Seeds
1 Cup Mushrooms, Sliced
2 Cups Broccoli Florets
2 Teaspoons Salt
1/2 Teaspoon Black Pepper
1/4 Cup Fresh Basil, Chopped
1/4 Cup Scallions, Chopped
1 Teaspoon Paprika
Prep Day: Preheat oven to 350F. Prick each potato with a fork a few times and bake for 1 to 1 1/2 hours until soft. While potatoes are baking, saute onions in olive oil until translucent. Add garlic, sunflower seeds, and mushrooms and saute 5 minutes. Add broccoli, cover and steam 1 minute. When potatoes are cool enough to handle, cut in half lengthwise and scoop out inner flesh, leaving skins as “boats” to be stuffed. Bring oven back up to 350F. In a large mixing bowl, mash potatoes with a fork. Add sauteed vegetables, salt, pepper, and basil. Mix well and adjust seasonings to taste. Spoon filling into potato skins, and pack firmly to form a rounded top. Cool before freezing. Place flat in freezer bag in a single layer and freeze.
Serve Day: Defrost overnight, in the refrigerator, before heating and eating. Two ways of heating to eat…
Oven: Place on a cookie sheet, and bake 20 minutes in a 375 degree oven until hot.
Microwave: Make sure the potatoes are in a microwave safe container or on microwave-safe plates. Heat on medium setting approximately 3 minutes to heat evenly through the potato.
Serve topped with scallions and dash of paprika if you would like.
Northerly Nosh 