Potato Skins and Veggie Mashed Potatoes

Alex has been wanting to make potato skins or twice baked potatoes for a while, now. We usually only have a few potatoes at a time, so we just never got around to it. Yesterday, though, we gave in and decided to get a 10-lb bag of potatoes, since we DO go through them, and it’s much, much cheaper to buy that way. So of course, tonight we made potato skins. And then we mixed some veggies into the potato fillings and made some yummy mashed potatoes from that. Thank goodness we didn’t make anything else; I was SO FULL after that potato!

I made my potato skins with mozzarella, a tiny bit of cheddar, pepperoni and some spices. I have been loving my pepperoni lately!

Alex made his like the classic potato skins – cheddar, bacon, a few spices, and then a TINY bit of mozzarella.

The mashed potatoes had roasted broccoli, spinach, onion, and lots of spices, all topped with cheddar and mixed up with some milk.

Potato Skins

yields four potato skins

2 russet potatoes

1 cup cheeses (about 1/4 cup for each potato skin)

salt, italian seasonings, pepper, to taste

Crumbled bacon (about 1 strip per potato skin) or about 4 oz. pepperoni, chopped

Bake the potatoes at 375ºF for 35-40 minutes wrapped in aluminum foil. While the potatoes are baking, fry up your bacon until crispy (if using) or chop up your pepperoni. Let cool for about ten minutes, unwrap and remove most of the potato filling with a spoon except for about a quarter inch around the edges. Top skin with cheeses, spices and meat. Put under the broiler until cheese is slightly browned and the edges of the potatoes look nice and crispy.

Veggie Mashed Potatoes

yields two generous servings

the insides of 2 russet potatoes

about 1 1/2 cups of roasted broccoli

about 3/4 cup fresh spinach

1/4 cup onion, diced

1/2 cup milk

1 T olive oil

Garlic Garlic, italian seasonings, salt, pepper, to taste

cheddar cheese, for sprinkling

Sauté spinach and onions in olive oil until onions are translucent and spinach is wilted while the broccoli roasts (can do this while potatoes bake). Place into large bowl once finished, all together. Add the insides from the potatoes and begin mashing with a fork (or potato masher). Pour in the milk, a little at a time, until you reach a creamy consistency (it’s okay if it is a bit chunky). Add your seasonings and mix thoroughly. Sprinkle with cheddar cheese and serve!

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