12 Steps to Whole Foods

Making Plant-Based Main Dishes
Twice-Baked Green Potatoes
My sister-in-law Kelli makes this recipe, and even her vegetable-hating 3-year-old will eat it, even though she
won’t eat broccoli. Of course, I’ve added even more greens.
8 large potatoes
1 large head broccoli
4 C spinach
8 green onions, diced (including the long green part)
¼ C grated Parmesan cheese
2 Tbsp. extra virgin olive oil
1½ tsp. sea salt
freshly ground pepper to taste
Bake foil-wrapped potatoes at 350° for one hour, then let cool enough to handle the potatoes. Chop the broccoli
into small pieces and steam for 15 min., adding the spinach for the last 5 min. of steaming. Cut each potato in
half and scoop out the potato “guts,” being careful to leave the skin intact with about ¼" of potato all the way
around, to keep it firm to use later. Set the skins aside.
Use a hand mixer to blend until smooth the potato “guts,” steamed broccoli, onions, spinach, Parmesan, olive
oil, and salt and pepper. Add a bit of water if the mixture is too thick to blend.
Scoop the mixture back into the potato skins. Optionally sprinkle with additional Parmesan, then bake at 350°
for 15-20 min. Serve immediately.
170 12 Steps to Whole Foods
© Copyright Robyn Openshaw