Healthier Baked Potatoes

Hey, everyone! Sorry this post was late - I had a super busy weekend and couldn't create my recipe until really late last night, but at least you guys still get a recipe this week. This month's theme is healthy twists on classic dishes, which was the most popular choice on the vote on Instagram. I think making healthy versions of classics is really important because it gets us to compare and contrast nutritional benefits. Plus, whenever you have a craving for an unhealthy comfort food, you can make the healthy version instead to satisfy your craving without sacrificing nutrition. 

Today's recipe is Healthier Baked Potatoes! I'll admit that I love a classic baked potato. Butter, cheese, and green onions are just so good inside a gigantic potato. Whenever we have traditional baked potatoes at my house (which happens a little too often...), I load mine up with a ton of cheese and butter. Seriously, it's bad. I have wanted to find a way to make a delicious, cheesy potato that is also nutritious, but I couldn't figure it out for the longest time. Some of my ideas included making a cashew cream sauce to replace the cheese, but honestly, that sounds disgusting. I went on Pinterest the other day and discovered baked potatoes filled with roasted veggies. That gave me a starting point to create a recipe off of, but of course, I didn't know what to do with the cheese. I just decided that a little cheese in moderation won't kill me, and I think it's absolutely necessary for a good baked potato. I also added a small amount of butter for some creaminess. If you're the type who likes sour cream in their potato (that's not me, but a lot of people love it), just use the same amount of sour cream instead of the butter. Enjoy this take off of a classic baked potato that you and your whole family will enjoy!

Healthier Baked Potatoes
Serves 4

Ingredients
4 medium-large russet potatoes
½ of a small leek
1 large garlic clove, peeled and minced
½ cup small broccoli florets
½ cup small cauliflower florets
2 tbsp extra-virgin olive oil, plus extra to coat potatoes
½ tsp dried oregano
½ tsp dried parsley
1 tbsp rBST-free butter or sour cream
3/4 cup rBST-free medium cheddar cheese, freshly shredded
3 green onions, finely chopped
Salt and pepper, to taste

Preparation
1. Preheat the oven to 425 degrees Fahrenheit. Thoroughly wash the potatoes with produce wash and a scrub brush so the skins are free of any dirt. Remove any eyes (if necessary). Pierce the potatoes with a fork a couple times on each side. Rub the potatoes with a small amount of olive oil and sprinkle with salt and pepper. Place potatoes directly onto the top oven rack and roast for 45 minutes to an hour, turning halfway through the cooking process. 

2. While the potatoes are roasting, slice the leek very thinly and transfer the slices to a bowl. Fill the bowl with water and produce wash. Loosen up the leeks letting all the dirt in between the layers sink to the bottom of the bowl. Using your hands, remove the leeks from the bowl and set them into a colander. If you miss any slices, use a slotted spoon to remove them. Dump the dirty water down the drain and then rinse the leeks in the colander.

3. Heat 1 tbsp of the olive oil on medium-high heat in a medium-sized skillet. Add the leeks, garlic, oregano, parsley, salt and pepper. Let cook for about three minutes, stirring occasionally. Add the remaining olive oil, and then add the broccoli and cauliflower florets. Stir until just combined, and then immediately cover the skillet with a large lid. Let the veggies steam until the broccoli is a vibrant, dark green. If you aren't sure if it's done, taste-test it. The veggies should be tender, but not mushy. Remove from heat and transfer the cooked veggies to a large bowl.

4. Once the potatoes are slightly cool, cut a large plus sign (or X - however you want to think of it!) in the middle of the potato. Push up on the side of the potato to open it up (you may want to wear oven mitts for this part). Using a spoon, scoop out the insides of the potatoes and put them in the large bowl with the veggies. Get as much out as you can, but leave just enough stuck to the potato skins so that it stays intact. Add the butter/sour cream, cheese, green onions, and more salt and pepper. Stir until thoroughly combined and until the cheese has melted. 

5. Fill each empty potato skin with a generous amount of filling. It should be practically overflowing! Pack the filling in tightly to use as much filling as possible per potato. Serve with your favorite main dish and salad. Enjoy! 

That's it! I hope you enjoy this recipe! It's a bit more time-consuming than my other recipes, but it's totally worth it. I think these would be perfect for a family night, a snow day, or when you've got company over. Please share your recreations of this recipe with me using #teenscancooktoo on Instagram, Twitter and Facebook. I love it when you guys get involved! Make sure you keep up with Teens Can Cook, Too on all the social media handles below: 

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Stay healthy!

- Madeline