Twice-Baked Potatoes with Vegetables


I had extra buttermilk on hand that I wanted to use up and I came up with this recipe to do so. Regular milk, sour cream, or yogurt could be subsituted if you don't have buttermilk. I think any vegetables on hand would work well also.

For this recipe I used broccoli rabe, the kernals from an ear of fresh sweet corn, cherry tomatoes, and mushrooms.


First, clean a regular baking potato and poke holes all over with a fork. Wrap in tin foil and bake for about an hour at 375F.

When the potato is nearly finished baking, heat 1/2 Tbl of olive oil and 1/4 Tbl of Balsamic vinegar over medium heat. Add all the vegetables and saute for about 5 minutes. Salt and Pepper to taste.

Slice the potato in half longways and gently remove all but a small amount of potato from the skins. Put the insides in a bowl and mix in 1/2 to 1 C of buttermilk (judge the desired texture before adding too much). Mix in 1 Tbl of fresh dill and add the vegetables. Mix well. Spoon heaping amounts of the mixture into the potato skins. Transfer the filled potato skins to a tin foil lined baking sheet. Top with Cheddar cheese and bake for 10 minutes more at 375F.

Head over to Veggie Venture to find more broccoli rabe recipes.


Chiditarod Race and Food Drive