Wednesday, October 7, 2009


Ahh, that felt good. I love Brown Food. I still need to blog about Brown Food.

Tonight I made steak and twice-baked potatoes. But in deference to our P90X lifestyle, the potatoes were stuffed with broccoli. And olive oil. The end. They were actually pretty good! I didn't take pictures, of course, because a.) I suck and b.) I suck. So here's a picture of broccoli. Sort of.

I love Elmo. And I don't even have any kids. Isn't he cute? He looks like an orange Carmen Miranda!

Here's what I did with the potatoes.

2 Idaho Potatoes
4 Tbs. good quality Olive Oil
2 cups Broccoli crowns, cooked in salted water
1 tsp. salt (I use Kosher)
1 tsp. fresh ground black pepper
Milk, as needed
4 slices Comte' (or other good quality cheese for topping)
1 Tbs. Olive Oil (not extra virgin)

Bake the potatoes at 450F until done, about 50 minutes. Cut an oval in the top and save the skin. Scoop out the innards and put them in a bowl. Add the olive oil, cooked broccoli crowns, salt, and pepper, and mash with a stand mixer, a hand-held mixer, or a potato masher. (See? We have options here! It's beautiful!). Meanwhile, take the skins from the top, slice them thinly, and crisp them in a small skillet with the 1 Tbs. of olive oil. Crisp 'em. Crisp! Medium-low heat, takes about 4 minutes. Give them a good sprinkling of salt.

Fill the emptied potato hulls (skins? hulls? casings?) with the potato, broccoli mixture, and top with the crisped potato skins and the Comte (or other) cheese. Bake at 350F for about 20 minutes, until the cheese is bubbly. Or not, if you're out of P90X dairy allotment for the day, like my Pootie was.

It was satisfying, without being loaded with fat.

And Elmo is cute as hell.

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