Such an easy way to use up whatever random bits of veg you have lying around in your fridge. As with pretty much all of my recipes, these freeze really well (hence I made four of them here to freeze three for lunches later in the month). Stuffed potatoes in a restaurant can be a dicey option fat and calorie wise, but when you make them at home and can be sure what exactly goes into them, they can be a very healthy and sensible meal.
4 medium sized (not football sized) baking potatoes
about 2-4 cups chopped and/or frozen veggies (here I used frozen peas and corn, chopped carrots, onions and broccoli. Other veggies that work well are green onions, cauliflower, cherry tomatoes (seeded), celery, sliced snap peas, etc.)
about 1 cup shredded cheddar cheese and an additional 1/2 cup for topping
about 1/4 cup milk
salt and pepper to taste
-bake potatoes as per usual (clean, rub with olive oil and kosher salt, poke holes w/ a fork and bake at 400 for an hour
-meanwhile, steam veggies on stove top until still slightly crisp
-cut an oval into the top of each baked potato and remove oval of skin
-scoop out potato insides into a mixing bowl w/ a tablespoon
-add 1 cup cheese, veg, milk, salt and pepper to potato insides and stir/mash until combined
-use tablespoon to scoop potato mixture back into skins, mounding the top to accommodate the extra volume
-top with extra cheese and bake 10-15 minutes more or until cheese begins to brown
The best way to freeze these is to wait for them to fully cool then wrap them first in plastic wrap and secondly in foil. They will keep for about a month frozen.
Listening: Built to Spill- "Car"