Comfort food at its very best...
2 medium Idaho potatoes
1 small onion, diced
4 baby bella mushrooms, diced
1 clove garlic, minced
1 small head of broccoli, chopped
1 small ear of corn, boiled and corn cut off
1/2 C grated cheddar cheese
1 C cottage cheese
1/2 tsp sea salt
1/4 tsp black pepper
handful fresh parsley, chopped
cooking spray
Garnish with:
dollop of sour cream
scallions, minced
Prick potatoes all over with a fork and either bake in the oven or microwave on the baked potato setting until tender. Meanwhile, spray a non-stick pan with a bit of cooking spray and saute onions, mushrooms, and garlic until onions are translucent, about 5 minutes over medium heat. Add broccoli and corn and continue to saute, stirring frequently, until broccoli is tender. Add in cheddar and cottage cheese and mix well until cheeses melt, about one minute. Remove from heat and add salt, pepper, and chopped parsley.
Slice open potatoes, use fork to fluff the centers, and smother with the veggie/cheese mixture. Top each with a dollop of sour cream and some minced scallions. Serves 2.
(If you use non-fat cottage cheese and sour cream, and low-fat cheddar, I promise you won't taste the difference AND the dish becomes surprisingly good for you!!)
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2 comments:
could you give me a rough estimate of how long to leave a potato in the oven for and at what temperature? I have no clue but lots of potatoes that i don't actually know how to cook.
If you're using medium sized potatoes, you probably want to bake them about 45 minutes at 400 degrees, but you might have to play it by ear a little bit. When you squeeze them and they have a little give, they're done. But in this heat, I definitely don't want to leave my oven on that long, so I usually just microwave on the baked potato setting and that takes care of it!
Have fun!
L
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