Thursday, October 15, 2009

Broccoli Cheese Potatoes

Potatoes! One of my 4 food groups (the others being rice, cheese and everything else). A quick and tasty little dish whipped up with a baked potato. Even involves broccoli with cheddar.

Serves 2
1 hr (bake potato the night before) + 20 minutes next day
- Al foil
- large saucepan

2 large russet potatoes
1 to 2 Tbsp. butter
1 large head of broccoli
1 (14 oz.) can of dark red kidney beans*
1/2 c. sharp cheddar cheese*

*Bush beans are GF; Kraft shredded cheese is both GF and contains "0" g. lactose (not enough to bother me!)

The night before:
0. Wash, then stab a few holes in the potatoes with a fork (don't bother peeling). Wrap spuds in foil and throw into a 400 F preheated oven. Cook for an hour. Carefully take out the hot potatoes and place into the fridge to sit (and cool) overnight.
The next day, after work:
1. Wash the broccoli and chop into small pieces (as if for a salad bar). Place broccoli bits in the saucepan and throw in the butter.
2. Begin cooking over medium-high heat. Stir to melt and coat. Let broccoli cook for about 2 minutes.
3. Slice the baked potatoes into thick rounds, probably over 1/2" thick. Add soft potato slices to the sizzling broccoli/butter combo. Cook for 5 to 8 minutes, stirring occasionally; careful you don't turn the potatoes into mush. Remove the saucepan from heat when the broccoli is soft (but not mushy) and the potatoes are slightly browned.
4. Drain and rinse the kidney beans. Fold rinsed beans into the still-hot saucepan. Top mixture generously with sharp cheddar cheese. Stir to melt; eat warm.