Baked Potatoes A La Mode

Serves: 5

Dallas Effertz

1 January 1970

Based on User reviews:

54

Spice

46

Sweetness

45

Sourness

38

mins

Prep time (avg)

5

Difficulty

Ingredients:

4

Baking Potatoes (to 6 medium-size)

1 tbsp

Vegetable Oil

1 medium

Broccoli (bunch)

1

Salt

3 cloves

Garlic (crushed, plus 1 clove, peeled)

1

Red Bell Pepper (cut into 1-inch chunks)

1

Butter

450 g

Mushroom (sliced)

1

Olive (sliced)

1

Tomato (ripe, diced)

1 cup

Grated Cheddar

2

Scallions (minced)

1 cup

Pesto

1

Sour Cream

1

Milk

Directions:

1

Preheat the oven to 400 degrees F

2

Scrub the potatoes with a scrub brush

3

Prick them with a fork, then wrap tightly in foil, and bake for about 40 minutes

4

Meanwhile, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go

5

Remove from the heat and spoon into a bowl

6

Cook red bell pepper in a little water until tender

7

Place in a blender with a few shakes of salt and a small clove of garlic

8

Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer

9

Melt butter in the wok or frying pan

10

Add the mushrooms and salt lightly

11

Saute over medium heat for about 10 minutes, then spoon into a bowl

12

Assemble the toppings in bowls: the stir-fried broccoli, pepper puree, stir fried mushrooms, olives, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese

13

Slit each potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily)

14

Top as desired with various accompaniments