Twice-Baked Potatoes

I am not a runner.  I have been an enthusiastic swimmer and an
occasional biker in the past, but running always seemed out of my reach.  Amazingly, I just signed up to run the Chicago Half Marathon on September 14.  I will be running with the National AIDS Foundation and working towards a $1,500 fundraising goal.

I’m runner number 0440 and I start training this Saturday at 7 a.m.  I started a new blog to track my progress. If you would like to make a tax-deductible donation to my funding goal, you can do so by visiting my AIDS Marathon page.

It was 38 degrees in Chicago today.  Time to (briefly) turn on the heat again, fire up the oven and enjoy a warm twice-baked potato.

Twice-Baked Potato with Vegetables

Serves 1

Ingredients

1 baking potato
.5 Tbl olive oil
.25 Tbl Balsamic vinegar
.5 C broccoli rabe
.5 C sweet corn kernels
.25 cherry tomatoes, sliced
.5 mushrooms, sliced
.5 to 1 C buttermilk, shaken
1 Tbl fresh dill
1 Tbl Cheddar cheese, shredded
salt and pepper

Method

Clean the potato and poke holes all over with a fork.  Wrap in tin foil and bake for about an hour at 375F.

When the potato is nearly finished baking, heat the olive oil
and Balsamic vinegar over medium heat. Add all the
vegetables and saute for about 5 minutes. Salt and Pepper to taste.

Slice the potato in half longways and gently remove all but a small
amount of potato from the skins. Put the insides in a bowl and mix in the buttermilk to taste (judge the desired texture before adding too
much). Mix in the dill and add the vegetables. Combine well.
Spoon heaping amounts of the mixture into the potato skins. Transfer
the filled potato skins to a tin foil lined baking sheet. Top with
Cheddar cheese and bake for 10 minutes more at 375F.