I love me a broccoli and cheese stuffed potato but sometimes I need to mix up the old diner standby. Turning one of my favorite tubers into a vegetarian taco of sorts makes this super filling and may I say, deeeelicious.
I always forget how easy it is to make baked potatoes at home. Once you do them and get that crispy withered exterior you’ll be hooked. But let’s be honest, the toppings are the best part.
I kept the broccoli part of the broccoli and cheese stuffed potato, because well, I love broccoli but also because it adds some cruciferous healthiness. Cruciferous vegetables, like broccoli and cabbage (also in this recipe) are full of small compounds called isothiocyanates. These fancy molecules are cancer fighting and hinder the development of free radicals in your body.
But back to the recipe, instead of melted cheese I upped the ante with a velvety sauce. Don’t get me wrong, cheese is amazing but you need A LOT to make it tasty and I wanted someway to spread spice around without having to shower the potato with hot sauce or red pepper flakes. Even though I love doing that, I wanted to introduce another texture. Enter my chipotle cream sauce.
Granted I put this sauce on everything but can you blame me? It’s just the right balance of smoky and spicy and flavor. Yessum.
I douse the whole hot potato and broccoli with that fiery orange goodness and top it with some tasty taco fixins e.g., red onion, cilantro, and red cabbage. I usually keep some sauce on the side since I always need extra. I like it saucy…
You get the whole eat the rainbow thing in a tasty potato package. This recipe makes for a handsome main course and could be quite tasty with some shredded grilled chicken. This is a standup side dish but is an even better appetizer – just choose smaller potatoes. It’s quite impressive with all the colors.
What’s more, you can bake the potatoes in advance and keep them wrapped in tinfoil. When you’re ready to use them, just pop them in a 350 degree oven for 10 minutes.
Meals like this make you forget you’re eating something super nutritious, vegetarian, and gluten-free.
- • 4 large russet potatoes
- • 1 tablespoon safflower oil (or any high-heat oil)
- • 2 cups fresh broccoli florets
- • ½ red onion, diced
- • 1 cup red cabbage, thinly sliced
- • 1 cup chipotle cream sauce
- • ½ cup fresh cilantro leaves
- Preheat your oven to 350 degrees.
- Wash your potatoes and pat dry. Prick all around each potato with a fork about 5-10 times and cover with oil.
- Place the potatoes directly on your oven rack for 1 hour, rotating halfway through the cooking process.
- Remove the potatoes from the oven and wrap each one in tin foil and set aside.
- Steam your broccoli: in medium pot with a tight fitting lid bring 1 cup of water to a boil. Add the broccoli and cover. Let cook for 5 minutes or until tender. Drain and set aside**
- Heat your chipotle sauce.
- Assemble: cut the potatoes lengthwise, press the ends together gently to and loosening some of the filling and create space for the fillings, stuff the potatoes with the steamed broccoli, red onion, and cabbage. Drizzle over the piping hot chipotle sauce and garnish with fresh cilantro.