- 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.