Spicy Broccoli Stuffed Baked Potatoes

Inspiration:
Potatoes from our friends Scott and Katie's garden and garlic and broccoli from the Farmers Market
as well as
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 4 baking potatoes
• 4 garlic cloves, pressed or minced
• 1/8 teaspoon hot pepper flakes (I used a heaping 1/4 teaspoon and still didn't find it spicy at all)
• 2 teaspoons olive oil
• 1 bunch broccoli or broccoli rabe, minced (about 4 cups)
• 1 cup water
• salt and ground black pepper, to taste
• 8 pitted black olives, sliced (optional)
  

Instructions:

1. Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
2. Sauté the garlic and pepper flakes in the oil for 1 minute. Add the broccoli and water, cover, and simmer for about 15 minutes.
3. When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin. Mash the scooped-out potato pulp and stir it into the stuffing. Add salt and pepper.
4. Refill the potato skins and bake for 30 minutes.
5. Sprinkle with sliced olives and serve.

Nutritional Information (per 10-oz serving):
228 calories, 5.9g protein, 5.7g fat, 41.4g carbohydrates, 0.7g saturated fatty acids, 0.4g polyunsaturated fatty acids, 1.8g monounsaturated fatty acids, 0mg cholesterol, 333mg sodium, 5.9g total dietary fiber


Notes: Very easy to make. While these bake for a while, prep and cleanup are very easy. I added about 1/4 cup of grated Parmesan into the mixture before stuffing the potatoes. What can I say, I love cheese!


Liz's Rating: 9/10
Tim's Rating: 9/10