De Ma Cuisine



October 2012



Better Than a Once Baked Potato with Some Stuff Mashed In – Episode 43

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

The reliable potato makes an appearance on this week’s episode (#43 if you’re counting). In a slight twist on a traditional Twice Baked Potato, I’ve added things like broccoli, carrots, and bell peppers. I used russets. They’re a little bit starchier, so are great for something like this.

I served the potatoes with some German sausage, a Simple Tomato Salad, and some Roasted Broccoli. They would also be great alongside a Roast Chicken, Roast Beef, Pork Chops… Or as the main event: You could cook, then mix in some ground meat, or tempeh,  and serve it with a simple salad on the side. If you made Chili this week, it would be amazing over top of the potatoes! And, here’s an idea: If you have leftover filling, you could make it into potato pancakes, or a hash with scrambled eggs.

Now watch the episode, please. And enjoy. And, come back on Friday. I want to tell you about last weekend. 😉

Happy Eating!

Twice Baked Potatoes

Last modified on 2014-04-25 20:24:12 GMT. 0 comments. Top.


Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.



This dish can be found on Tuesday of this week’s menu.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

Thanks sponsors!!

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