Sometimes, toward the end of the season, you end up a mish-mash of different vegetables. Stuffed baked potatoes is a fantastic way to merge them into one cohesive dish. You can hide a little of almost anything. Serve with a bean salad, scrambed eggs, or other form of protein for a simple meal.
This is the basic recipe– I’ll post a Southwest version soon, and you can easily add herbs, spices, or used a specific vegetable medly to give them a regional flavor. Feel free to put your own spin on them. We had green and purple beans, purple cauliflower, leek, and broccoli in the most recent batch. Theoretically, you could leave out the cheese, but I would be sure that you have a strong flavor to replace it. Carmelized leeks or onions, mushrooms, olives, or sun-dried tomatoes would all be examples of dominant savory flavors that could replace the cheese.
1 large baking potato or sweet potato
1/2 to 3/4 cup diced mixed vegetables
1/4 t garlic
2 t olive oil
2 T grating cheese, like parmesan
2 T milk or faux milk
Bake the potatoes, at 375 F, for 60 minutes. If you’re short on time, stab them with a fork and microwave them for 3 minutes before baking. Bake them until cooked through (about 20 minutes). Meanwhile, saute the vegetables, adding the ones that take longer to cook to the pan first (onions, carrot, celery, etc) and then the garlic and those that take less time (broccoli, cauliflower, greens, etc). When they are tender, remove from the heat.
Remove the potatoes, and slice open with one cut lengthwise and another one crosswise. Slice about half way down the potato skin; if you slice all the way to the bottom, they will fall apart too easily. Scoop out the inside, leaving about 1/4″ lining the skins, and put them in a bowl. Add the cooked vegetables, cheese, and milk. Mix well. Season with salt and pepper to taste. Pack the filling back into the potato skins and bake for 20 minutes.