Well hello there!
So, I haven’t eaten a baked potato in ages. Mostly this is because I’m too impatient to cook them as long as they need — and also because if I’m going to eat a potato, it’s usually a sweet potato. In the form of fries.
But then last week Jessica of HowSweetEats posted these stuffed sweet potatoes, which I guess must have put me in a baked potato mood. So when I was home for Mother’s Day and my Dad made baked potatoes to go with the salads we had for dinner, I subconsciously thought of these. I’ll explain in a minute.
I haven’t eaten white potatoes in over a year, since I adopted the paleo way of eating, but my Dad was cooking, and I wasn’t about to lose sleep over a white potato. But I did decide to up the nutrients a little, and borrowed from Jessica. So, I sauteed some spinach in some garlic, tossed in some chopped broccoli, and dumped in on top of my baked potato. Voila! Easy, delicious, and super nutritious!
I didn’t take a picture of it because I ate it too fast. I did, however rush home yesterday and made these:
I give you “garlic spinach broccoli mushroom and cheddar stuffed sweet potatoes”. That’s a mouthful, huh? You can see why I shortened the title of this post!
So instead of making the black bean and argula potatoes with a poached egg, I decided to recreate my weekend potato with the ingredients I had on hand. I sauteed spinach, broccoli, and baby portabella mushrooms in garlic and olive oil, but before I topped my potato with them, I added a little of this:
Holy moly. I grated some of this and put it on the potato, topped it with the sauteed veggies, and…perfection.
Not surprisingly these were awesome – the perfect combination of sweet and savory, which I all too often crave. Plus, you can’t go wrong with garlic in my book. I’m pretty much convinced that you could add sauteed garlic to a dead tree root and I will happily chomp away.
Serve these up with a steak and you’re good to go!
Your taste buds will thank you. I promise.