This dish is so easy and fast, a real go-to meal when time is of the essence. Less then 10 minutes to the table! Serves 2.

  • 2 baking potatoes (or we’ll share one if it is huge)
  • 2 tbs olive oil
  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 1 cup broccoli florets, diced
  • thyme & chives
  • shredded white vermont cheddar cheese (or jack, colby, blue – whatever is on hand)
  • sour cream by the dollop
  • S&P to taste

Scrub the potatoes really well. put into a plastic grocery bag and twist to shut with a good bit of air traped inside with the potatoes. Microwave on high until tender, depending upon the size of the potatoes, about 6 minutes usually does it in mine.

Bring a saute pan heat to med-high, add oil & veggies and saute them with a pinch of salt just until the broccoli gets that beautiful bright color – about 2 minutes. Remove from heat and stir the herbs into the veggies.

Plate the potatoes and slit open. Spoon half the veggies over each spud,  top with cheese and a dollop of sour cream. Enjoy!

Basically, you can saute any veggies you have on hand, we’ve used spinach, zuchinni, asparagus, bell peppers, tomatoes and green onions. Herb will often add a pat of butter, too, but I find the sour cream and the oil from the veggies is plenty for me.


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  1. Pingback: Starting over – Day 0 of 30 « ReCLAIM My Life

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