A fancy-free buttery baked potato stuffed with steamed broccoli and topped with Mexican-blend cheese with a couple of Chesapeake Bay Crab Cakes and Not-So-Herbed Tartar Sauce makes dinner.
This is an essentially no-brainer recipe. Bake a couple of potatoes in a 350°F oven for about an hour or until easily pierced with a fork.
Meanwhile, steam some broccoli. The smaller you cut the broccoli, the faster it will steam and the easier it will be to jam into the potato. Steam until it is done to your liking; I like my broccoli to be vibrantly green and still quite firm.
I even peel the stalky part, slice it, and steam it with the florettes.Meanwhile, steam some broccoli. The smaller you cut the broccoli, the faster it will steam and the easier it will be to jam into the potato. Steam until it is done to your liking; I like my broccoli to be vibrantly green and still quite firm.
Split the potatoes in half lengthwise, and pinch each "corner" of the potato to make it sprout open into a cup. Put a healthy pat or two of butter in each potato.
Stuff with broccoli. Again, the smaller the broccoli, the better it can stuff. Mine? Pretty big and not so easy to use as stuffing.
Sprinkle with finely shredded Mexican-blend or other cheddary cheese. If the potato and broccoli is still blazing hot, the cheese will gradually melt. Don't feel bad if you put the potatoes in the microwave for a minute at 100% power (default) to melt the cheese. I didn't feel bad at all.
Cost: SWAG of about $1 a potato.
And if you're interested in checking out some crazy potato-reading, check this guy out.
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