Rating: 3.76 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
  • 17 Ratings

The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.

Martha Stewart Living, July 2006

Gallery

Recipe Summary test

Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Bake potatoes until tender, about 1 hour. Let cool slightly on a wire rack.

    Advertisement
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli, and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.

  • Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl.

  • Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes. Serve immediately.

Cook's Notes

Stuffed potatoes can be made a day ahead and refrigerated; bake them for about thirty minutes to heat through.

Advertisement

Reviews

17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1