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In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.
Today: An easy retro favorite you'd do well to bring back, stat.
I've been on a baked sweet potato kick for a while now. They make an excellent base for leftover bolognese or lamb stew, and I can't get enough of them with their insides hollowed out, mashed with crème fraîche, Parmesan, a little fresh thyme and some salt and pepper, and then returned to their skins.
But the plain old baked spud that was such a standby when I was growing up hadn't graced my table in years -- until recently, when I received some russet potatoes as part of a grocery delivery instead of the Yukon Golds I'd ordered. We had some nice aged cheddar and leftover cooked broccoli in the fridge, so instead of boiling and mashing per usual, I decided -- partly on a whim and partly thanks to this piece -- to revisit that beloved mall staple of the 80s, the baked stuffed potato.
Most of us didn't know about crème fraîche or good aged cheddar back in the 80s. I shouldn't have been surprised that the addition of good quality ingredients would make all the difference, but even so I found myself marveling at just how tasty these potatoes were. With their crisp skins, cheesy tops, and savory, melting insides, they serve as a great low-key supper. In fact, I'm even thinking about making them for a quiet New Year's Eve dinner at home this year.
Baked Potatoes Stuffed with Broccoli and Cheddar Cheese
Adapted from the New York Times
2 large russet potatoes
1 cup cooked broccoli, chopped
2 tablespoons crème fraîche or sour cream
2 tablespoons unsalted butter, softened
3/4 cup grated sharp cheddar
Freshly ground black pepper
Photo by James Ransom