• 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

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