(The parenthetical amounts are completely guessed at. The written amounts are how we actually cook, throwing in whatever's in the fridge and the cupboards. But Lyndsay thought people wouldn't make this without measurements. So I put some in there just for you
Two medium sized russets
A handful of sharp white cheddar, grated (1 cup)
A similar amount of diced broccoli (1 cup)
A decent splash of milk (2 tbsp.)
Mustard powder to taste (1/2 -1 tbsp.)
Some chopped chives (2 tbsp.)
Two pinches of cayenne
A tiny splash of apple cider vinegar (1/2 tsp.)
A little extra-virgin olive oil (1 tsp.)
A sprinkling of paprika
Salt and pepper to taste
Red Hook ESB
1) Preheat oven to 375 degrees.
2) Wash, poke several holes, then oil potatoes. Put in oven on foil lined baking sheet until cooked, about 45 minutes-1 hour. A fork will pierce them easily when done.
3) While potatoes are cooking, steam broccoli 1-2 minutes, remove, rinse in cold water, and squeeze out extra liquid. Finely dice.
4) Remove potatoes from oven, let cool enough to handle, then cut off the top 1/4. Scoop out the insides except for a 1/4 inch shell all around.
5) Put shells back in oven to crisp while mixing the stuffing. (No more than 15 minutes.)
6) Mash potatoes (dice the skin if you'd like to include it), then combine with the remaining ingredients. Remove shells from oven and stuff. Return to oven for 20 minutes, turning oven up to 450 during the last five to brown if necessary.
7) Top with more chives and paprika if desired.
8) Open Red Hook ESB.
9) Enjoy together.
Red Hook ESB is not amazing, but it is a nice, solid session beer. It has good caramel malts and finishes with just a hint of the hops near the back of the palate. We thought the subtle sweetness would match well with the simplicity of a baked potato. Also, Red Hook ESB and Long Hammer IPA are only $6.99 a sixer at the grocery right below our apartment, that never hurts.
That's one of the few good things about our grocery store. They must be compensating for the inedible meat products.
This post is dedicated to our good friend Lish, who requested more veg options. Nice one, Lish. We enjoyed it. Requests rock, and we're not sad there isn't any meat in this latest invention. (It would taste even better with BACON. Shhhh.) But nice one, Lish. Good on ya.
This recipe would be great for a lunch, or a nice light dinner with a side salad. Feeds two.