Saturday, May 17, 2008

Twice-Baked Potatoes with Broccoli, Cheddar, and Ham

4 medium baking potatoes
1 cup shredded cheddar cheese, divided
1 cup plain yoghurt
1 clove garlic, minced
1 /2 teaspoon salt
1 cup chopped broccoli
1/4 teaspoon ground black pepper
1 cup sliced mushrooms
1/4 teaspoon paprika
1 cup finely diced cooked ham bits

Scrub the potatoes with a vegetable brush. Dry them with a towel and pierce them several times on all sides with a sharp knife. Bake at 400° until soft (about 1 hour). Allow to cool just enough to handle; then cut in half lengthwise. With a large spoon, scoop out the pulp, leaving a 1/2 inch shell of potato pulp and skin. Cover the shells and keep warm. Combine potato pulp, yoghurt, salt, pepper, paprika, and 1/2 cup cheese. Mix well, cover, and keep warm. In a hot oiled skillet, cook garlic, broccoli, and mushrooms until tender. Add ham and heat through. Fold hot skillet mixture into potato pulp mixture. Fill potato skins, place them on a foil-lined cookie sheet, and sprinkle remaining cheese over their tops. Bake at 375° for about 10 minutes, or until cheese is well-melted.

Filling and not terribly fattening, except for the cheese -- and you could use a low-fat cheddar.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)