Baked potatoes bursting with garden produce make one of the tastiest meals around–and they can give your body a healthful alkalizing boost. You can minimize cooking time by microwaving those spuds, and the combinations of veggies to stuff them with is only limited by your imagination and what’s available at your local market.
You can make a vegan version or use dairy to add calcium and creaminess. Get the easy directions for turning a plain old baked potato into a cornucopia of summer nourishment, flavors, and colors, here:
For each serving:
1 large russet potato
Yogurt, low-fat sour cream, milk, cream, olive oil, butter or vegetable broth to moisten
Salt and freshly-ground black pepper to taste
Options for stuffing:
Any of the following, lightly sautéed in olive oil:
1/2 cup chopped spinach, kale, chard, or broccoli
minced onion, shallot, leek, garlic to taste
red bell pepper, corn
And/or any of the following:
Fresh herbs: chives, thyme, rosemary, basil, dill
Chopped fresh tomato
Goat cheese, cheddar, Boursin cheese
1. Bake or microwave your potato until tender. Cut the cooked potato in half lengthwise and scoop out the flesh, being careful to leave the skin shell intact.
2. Mash the potato flesh and add moistening ingredients until desired creamy consistency is reached. Salt and pepper to taste, and add stuffing options. Mound stuffing back into potato shells.
3. Bake in preheated 375F oven for 15 minutes until heated through.
Adapted from Comfort Food, by the Editors of Fine Cooking Magazine (Taunton Press, 2004). Copyright (c) 2004 by the Editors of Fine Cooking Magazine. Reprinted by permission of Taunton Press.
Adapted from Comfort Food, by the Editors of Fine Cooking Magazine (Taunton Press, 2004).