Loaded Baked Potato

  • 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
  1. 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