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Baked Potatoes
Why turn on the big oven just to bake potatoes when the
Cuisinart
®
Classic Toaster Oven Broiler does such a good job?
Makes 4 servings
4 Idaho or russet potatoes (8 – 11 ounces [227 - 312 g] each)
1 teaspoon (5 ml) extra virgin olive oil
With the rack in position “B”, preheat the Cuisinart® Classic Toaster Oven
Broiler to 400° F (204° C) on bake setting. Scrub the potatoes thoroughly and
dry. Lightly rub each potato with 1/4 teaspoon (1 ml) of the olive oil. Use a fork
to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until
soft and easily pierced with a knife, about 55 – 60 minutes. Remove from the
oven.
To serve, pinch open the top, fluff the interior with a fork, and serve topped with
butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher
or sea salt and freshly ground pepper to taste.
Variation: Substitute sweet potatoes or yams for baking potatoes.
Nutritional information per serving (10 oz. [284 g] Potato):
Calories 235 (5 % from fat) • carbo. 51g • pro. 6g • fat 1g
sat.fat 0g • chol. 0mg • sod. 17mg • fiber 5g
Broccoli & Cheddar Twice Baked Potatoes
Serve as a very hearty side dish, or with a
big salad to make a simple supper.
Makes 4 servings
4 Idaho or russet potatoes, about 10 – 11 ounces (284 - 312 g) each
1 teaspoon (5 ml) extra virgin olive oil
1 tablespoon (15 ml) unsalted butter
2 green onions, trimmed and chopped
1 broccoli crown, about 6 ounces (170 g) , trimmed and chopped in
half-inch (1.25 cm) pieces
3/4 cup (175 ml) milk (may use whole, reduced fat, lowfat or fat-free)
4 ounces (113 g) sharp cheddar cheese, shredded (may use regular
or lowfat)
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground white or black pepper
Prepare and bake potatoes as in Baked Potatoes, but do not pinch open – just
slit slightly with a knife to allow steam to vent. When cool enough to handle, cut
o ff top third of the potatoes and scoop out flesh, leaving a 1/4-inch (0.63 cm)
thick shell. Reserve flesh and skins. Discard tops, or reserve for another use.
While the potatoes bake and cool, melt the butter in a 10-inch (25 cm) nonstick
skillet with a lid over medium-low heat. Add the chopped green onions and
broccoli. Stir to coat the vegetables, then cover and steam the vegetables for
4 – 5 minutes until tender, but still crispy. Uncover, remove from the heat, and let
c o o l .
Use Cuisinart
®
hand mixer on low speed to whip the potatoes. Add milk,
shredded cheese, salt and pepper; mash or beat to combine completely. Add the
cooled sautéed vegetables and stir by hand to combine. Generously fill the
reserved potato shells with the potato/broccoli mixture. Potatoes may be done
ahead to this point and refrigerated until ready to bake.
Place the rack in position “B”; preheat the Cuisinart
®
Classic Toaster Oven Broiler
to 375° F (191° C). Arrange the potatoes in a 7 x 11-inch (17.5 x 27.5 cm)
baking pan. (Make cleanup simple by lining the pan with parchment paper. )
Bake, uncovered, until the tops are golden brown and the potatoes are hot,
about 25 – 30 minutes. (If the potatoes are cold from the refrigerator, add 5 – 8
minutes to the baking time.) Remove from the oven and serve hot.
Nutritional information per serv i n g :
Calories 369 (25% from fat) • Carbo. 54g • prot. 17g • fat 10g • sat. fat 4g •
chol. 31mg • sod. 498mg • fiber 5g
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