I’m married to a Dutchman. In The Netherlands, when it comes to food, the Dutch love to smash the s*** out of stuff. I’m not sure why that is, but I figured I would fit in just fine with all of my inlaws. See, I too have a fondness for smashing things. Coincidentally, I also have an affinity for stuffing s***. This must be why a twice baked potato is something that I’ve always wanted to make. Mind you, I’m not one to be lumped in the same category as, oh, say, serial killers, but I have to admit I love a good
ass potato whippin’. Which brings me to my latest abomination concoction.
Yup, I did it: Not only did I go and smash something, I had the unabashed audacity to stuff something, too. The noive. But mmmmmmm, it was so damn good. I threw this dish together last week for Meatless Monday. It’s sort of a catch-all for ingredients; you know, things that I thought would taste good together. Guess what? They did! You should give this Loaded Meatless Twice Baked Potato a try. You know you need more potato in your life. This one’s stuffed (there’s that word again) with all kinds of goodness, it’s meatless and, dare I say, you get to smash and stuff. I know I can’t be the only one . . .
Without further adieu . . .
Loaded Meatless Twice Baked Potato
Serves 2; @90 minutes to prepare; Difficult? Nah…easy peasy
- 2 large russet potatoes
- 1/4 cup red bell peppers, diced
- 1/4 cup scallions, sliced (white parts only)
- 1/4 teaspoon minced garlic
- 2 cups loosely packed baby spinach, stems removed
- 4 heaping tablespoons whipped cream cheese (I used Philadelphia Whipped Chive Cream Cheese)
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 cup shredded cheese
- Olive oil
Preheat oven to 400° Fahrenheit.
Gently scrub the potatoes with vegetable wash to clean them. Poke holes into the potato with a knife or fork so that steam can escape while they’re baking. Rub olive oil all over the potatoes, place on a baking sheet and bake for about 1 hour, or until they tender when pierced with a fork.
While the potatoes are baking, in a skillet sauté red peppers in olive oil for 3-4 minutes. Add scallions and continue to sauté for an additional 3 minutes, then add minced garlic. Cook for 2 more minutes. Add spinach, toss well and continue to sauté until spinach is wilted. Remove skillet from heat and set aside.
When potatoes are done, remove them from the oven and allow to cool enough so that you can touch them without discomfort. Slice each potato lengthwise. Carefully (so you don’t tear the potato skin) hollow out the potatoes and put the scoopings into a bowl, but leave a little bit of rim of potato so that the skin is supported when you stuff them. Place the hollowed out shells on the baking sheet.
In a bowl, mash the potato flesh and add the milk, cream cheese and salt. Add vegetable mixture and combine. Fold in cheese. Spoon the potato mixture into the potato shells. Place potatoes back into the oven, baking until heated through and potatoes begin to brown on top, about 15 minutes. Remove potatoes from the oven and serve immediately.