Broccoli & Cheese Twice- Baked Potatoes


Everyone’s on


Potatoes O’Brian


3 Tbsp. butter, divided 3 Tbsp. extra virgin olive oil, di- vided


2 cups med. diced red bell pepper 1½ cups med. diced green bell pep- per


1 ½ cups med. diced yellow onion 2 lbs. all-purpose potatoes, peeled and cut into ½-inch dice 1 Tbsp. fresh garlic, minced 1 tsp. kosher salt


½ tsp. freshly ground black pepper


In a large skillet or sauté pan, heat two tablespoons of butter and two tablespoons of oil over medium high heat.


Add both peppers and onion and cook 10 minutes, stirring every few minutes.


Add potatoes, garlic, salt and pep- per and cover. Lower heat to medium and cook 10 more minutes, stirring ev- ery few minutes. Test potato doneness and cook longer if not fully cooked.


Irish St. Patrick’s Day


Remove lid, add remaining butter and oil and raise heat to high. Cook for about 2 minutes until the mixture is crispy.


Add more salt and pepper to sea- son if desired. Serve immediately.


Mississippi Mud Cheesy Potatoes


8-10 cups potatoes, diced finely 16 oz. cheddar cheese, cubed or shredded


1 cup mayonnaise (real)


1 pkg. bacon, cooked and torn into large bits


1/2 cup green onions, chopped


In a 9x13 pan or 3-quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions. Stir in mayonnaise.


Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.


4 med. russet potatoes, washed well and dried 1 tsp. olive oil


3 Tbsp. salted butter, very soft 1/2 cup non-fat Greek yogurt 3 Tbsp. buttermilk 1/2 tsp. salt 1/4 tsp. pepper 3/4 tsp. chives


1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. dried onion flakes 1/2 tsp. dried dill weed 1/2 tsp. paprika


1 and 1/2 cups cooked broccoli, chopped, divided


1 cup cheddar cheese, shredded, divided


Preheat oven to 400 degrees (F). Line a small baking sheet with parch- ment paper; set aside.


Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.


Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, on- ion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once! NOTE: Sour cream can be used instead of Greek yogurt, and any cheese can be used instead of ched- dar cheese.


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