Twice-baked potatoes are something I’ve been experimenting with over the last couple of years. I even made mini ones, using fingerling potatoes, as an appetizer this summer for my mom’s birthday. They were amazing, but super-time consuming, so save them for a special occasion.
They’re total comfort food and can be incredibly basic, but the key is making the skins as crispy as possible, while keeping the mashed potato filling soft, creamy and full of flavour. And once you have the basics down, you can expand and make the side dish into a hearty meal – or at least fulfill your starch and veggie requirement in one shot.
This time, I kept things relatively simple, but I added a bunch of pan-fried broccoli when I threw in my onions and garlic, along with a touch of fresh hot pepper.
The creamy-spicy-crunchy combo with a gooey layer of melted cheese on top makes this hearty meal a perfect fix for a cold fall evening. Keep in mind, these ingredients are enough for one baked potato, which could be split between two people as a side dish or eaten all to yourself (which is what I did, with the exception of one bite I let my roommate have). If you’re making this for a lot of people, just multiply the ingredients by the number of potatoes you’re using.
- 1 large potato
- 2 tsp margarine or butter
- 3 Tbsp plain yogurt
- 1/2 cup broccoli, cut into small chunks
- 1 large garlic clove, minced
- 1/4 onion, diced
- 1/4 tsp finely diced hot pepper (or a pinch of red pepper flakes)
- 1/3 cup shredded cheddar cheese
- salt and pepper
- Poke a few holes in the potato and bake at 400F for 1 hour, turning once.
- Let the potato cool just enough to handle and cut it in half, lengthwise. Scoop out the insides into a bowl, leaving about 1/2 a centimetre of skin and potato so that it still holds its shape.
- Put the skins back into the oven for 10 minutes while you do the next part, so they get extra-crispy.
- Stir half the butter into the potato and mash it together. Add the yogurt, 2/3 of the cheese, and salt and pepper to taste. Mash everything until it’s creamy.
- Heat the other teaspoon of butter over medium heat in a small pan and toss in the onions. When they’re translucent, add the broccoli, garlic and hot pepper, cooking for three minutes or so, until the broccoli is cooked through, but still crunchy.
- Stir the broccoli mixture into the mashed potato and scoop everything back into the shells. Top with the remaining cheese and put it back in the oven for another 10 minutes.
- If you like the cheese a little crispy (who doesn’t?), turn the oven to broil for a few minutes until it starts to bubble.
Want to switch it up? Not a fan of broccoli? Try cauliflower, spinach, tomatoes, mushrooms and more. Do a combo of your favourite veggies and make this recipe your own.