Amazing Baked Potato

Ingredients: 

• 8 large baking potatoes, washed
• 1 tablespoon olive oil
• 1 cup of bread crumbs
• 2 cups fresh broccoli, chopped and blanched
• 1/2 cup shredded carrots
• 1 cup light sour cream
• 1/4 cup fat free milk
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 oz.) sharp Cheddar cheese, shredded

Directions:
1. Preheat oven to 350°F.

2. Poke potatoes several times with fork. Rub potatoes lightly with olive oil. Place potatoes on paper towel and microwave at high for 4 minutes on each side or until done.

3. Cut egg-shaped hole in the top of each potato and scoop out cooked potato, leaving a 1/8-inch shell to be filled later. Place scooped-out potato in large mixing bowl.

4. Add, broccoli, carrots, sour cream, skim milk and black pepper to potatoes. Using electric mixer on low speed, mix together well.

5. Stuff potato shells with mixture, overfilling each shell. Leftover mixture can be baked in an oven-safe bowl. Sprinkle each potato with the breadcrumbs and 1 tablespoon Cheddar cheese. Place potatoes on baking sheet.

7. Bake in preheated oven approximately 15 minutes or until cheese is melted and starting to brown.

Result (but altered) :http://www.morningstarfarms.com/griller-crumbles-broccoli-twice-baked-potatoes-recipe.html

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Lemon Roasted Potatoes

Ingredients:

Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Directions:

Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.

Recipe from: http://sweetpeaskitchen.com/2011/03/lemon-roasted-potatoes/

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