Twice-Baked Potatoes with Vegetables

I had extra buttermilk on hand that I wanted to use up and I came up with this recipe to do so. Regular milk, sour cream, or yogurt could be subsituted if you don’t have buttermilk. I think any vegetables on hand would work well also.

For this recipe I used broccoli rabe, the kernals from an ear of fresh sweet corn, cherry tomatoes, and mushrooms.

First, clean a regular baking 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 1/2 Tbl of olive oil and 1/4 Tbl of 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 1/2 to 1 C of buttermilk (judge the desired texture before adding too much). Mix in 1 Tbl of fresh dill and add the vegetables. Mix 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.

Head over to Veggie Venture to find more broccoli rabe recipes.