When I think of St. Patrick’s Day, 2 things come to mind. Potatoes and the color green. I decided to put them both together for a delightful Irish inspired side dish. Potatoes are very starchy, but in this recipe much of the starchy inside is removed and replaced with power packed broccoli, and some cheese for added protein.
First step is to scrub your potatoes. Then cut off the top and the bottom so that your potato will lay flat. I used red potatoes, but you can use any type of small potato.
I then steamed some frozen broccoli – just for a few minutes in the microwave.
Scoop out the inside of your potatoes – you can use a melon baller – or I just used a spoon.
Then add to a food processor:
1-2 cups Broccoli, steamed
1 clove garlic, minced
1/4 cup parmesan cheese
1/4 cup cheddar cheese
1 Tbsp Olive Oil
1 tsp chicken bouillon paste (optional – just adds a nice flavor)
Salt and Pepper to taste
Pulse until mixed well.
Sophie couldn’t wait for these to be done. She just dug right in. She seriously loved the filling and probably ate about 1/2 cup! I ate some of it also. The batch I made I added 2 cloves of garlic – and whew! Let’s just say that no vampires will be sucking our blood anytime soon.
Place your potatoes on a sprayed baking sheet. I put a piece of foil down on my baking sheet – but make sure you spray it with cooking spray or your potatoes will stick. Then fill your potatoes with broccoli pesto deliciousness. I sprayed the tops of the potatoes and filling with cooking spray – just so they would brown nicely. (which they did)
Bake at 400 degrees for 15-20 minutes or until the potatoes are fork tender. If the tops are getting too brown and the potatoes aren’t done yet, lay a piece of foil on top of them and finish baking.
These were seriously delish. The cheese gets gooey and a little melted inside so when you bite into it……..mmmmmmmm……….children, adults and even leprechauns will love these. Oh – and these are gluten, egg and nut free!