- 1 russet or large red potato
- Touch of olive oil or canola oil
- Pinch of sea salt
- ½ cup broccoli
- ½ cup mushrooms
- ¼ cup onion
- Heat oven to 350°F. Wash potato (or potatoes) thoroughly and using a fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with olive oil. Sprinkle with sea salt and place potato directly on rack in middle of oven. Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Steam the vegetables in a steamer until they’re cooked but still crunchy. Remove potato from the oven and create a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. Add steamed broccoli, mushrooms and onions and 2 Tbsp. of cheddar cheese or vegan cheese. Put it back in the onion until the cheese is melted.
Taken from Elizabeth Dannenberg