Once again Susie Fishbein offers an easy-to-make and delicious-to-eat kosher recipe. This Stuffed Baked Potatoes recipe comes from Fishbein's children's cookbook, Kosher by Design: Kids in the Kitchen. Bake the potato, and then top it with sour cream and chives, salsa cheddar or broccoli cheddar toppings. YUM!
Ingredients:
- 3 large Russet potatoes
- olive oil
- SOUR CREAM AND CHIVE TOPPING
- 1/2 cup sour cream
- 6 chives
- SALSA CHEDDAR TOPPING
- 3/4 cup bottled salsa
- 1/3 cup shredded Cheddar cheese
- BROCCOLI CHEDDAR TOPPING
- 1 cup broccoli florets
- 1/2 cup shredded Cheddar cheese
- 2 tsp. flour
- 2 tsp. milk
- 1/2 salt
Preparation:
1. Preheat oven to 400 degrees Fahrenheit.
2. Scrub each potato to make sure it is clean. Dry them.
3. With a knife, cut a large deep "x" into the top of each potato. Place the potatoes onto a baking sheet. With a pastry brush, brush olive oil all over each potato. Place into the hot oven and bake for 1 hour. When the potatoes are done, carefully remove them from the oven.
4. With paper towels to protect your fingers, push the ends of the potatoes, to the center to open the slit more fully and help fluff the potato.
5. Prepare your topping of choice.
SOUR CREAM AND CHIVE TOPPING:
1. Place the sour cream into a small bowl.
2. With a pair of scissors, snip the chives into tiny pieces. Add them to the bowl. Stir to combine. Place a large spoonful into the slip of the potato.
SALSA CHEDDAR TOPPING:
1. Place 1/4 cup salsa into the slit of each potato, it will leek out of the opening. Top each potato with 1/2 cup of the Cheddar cheese. Return the potatoes to the oven for 5 minutes, until the cheese is melted.
BROCCOLI CHEDDAR TOPPING:
1. Place the broccoli florets on a cutting board and chop them with a sharp knife into 3/4 inch pieces. Place the chopped broccoli into a small pot. Add water to cover. Bring to a boil over medium heat. Cook the broccoli until tender, about 5-6 minutes.
Place a strainer into the sink. Empty the broccoli into it and drain out the water. Return the broccoli to the pot. Add the cheese.
Place the flour into a small bowl. Add the milk and stir to dissolve. Add this flour mixture to the pot. Add the salt.
4. Heat over medium, stirring with a wooden spoon or silicone spatula until the cheese is melted and smooth. Pour 1/3 into each potato slit; it will overflow down the sides.
YIELDS: 3 stuffed baked potatoes
SOURCE: Kosher by Design: Kids in the Kitchen, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
2. Scrub each potato to make sure it is clean. Dry them.
3. With a knife, cut a large deep "x" into the top of each potato. Place the potatoes onto a baking sheet. With a pastry brush, brush olive oil all over each potato. Place into the hot oven and bake for 1 hour. When the potatoes are done, carefully remove them from the oven.
4. With paper towels to protect your fingers, push the ends of the potatoes, to the center to open the slit more fully and help fluff the potato.
5. Prepare your topping of choice.
SOUR CREAM AND CHIVE TOPPING:
1. Place the sour cream into a small bowl.
2. With a pair of scissors, snip the chives into tiny pieces. Add them to the bowl. Stir to combine. Place a large spoonful into the slip of the potato.
SALSA CHEDDAR TOPPING:
1. Place 1/4 cup salsa into the slit of each potato, it will leek out of the opening. Top each potato with 1/2 cup of the Cheddar cheese. Return the potatoes to the oven for 5 minutes, until the cheese is melted.
BROCCOLI CHEDDAR TOPPING:
1. Place the broccoli florets on a cutting board and chop them with a sharp knife into 3/4 inch pieces. Place the chopped broccoli into a small pot. Add water to cover. Bring to a boil over medium heat. Cook the broccoli until tender, about 5-6 minutes.
Place a strainer into the sink. Empty the broccoli into it and drain out the water. Return the broccoli to the pot. Add the cheese.
Place the flour into a small bowl. Add the milk and stir to dissolve. Add this flour mixture to the pot. Add the salt.
4. Heat over medium, stirring with a wooden spoon or silicone spatula until the cheese is melted and smooth. Pour 1/3 into each potato slit; it will overflow down the sides.
YIELDS: 3 stuffed baked potatoes
SOURCE: Kosher by Design: Kids in the Kitchen, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
