Stuffed Baked Potatoes

Every now and then, Trader Joe's carries organic russet potatoes. These are a real treat, because the organic potatoes at the farmers' market are the all-purpose kind, great for boiling and mashing but not for baking.

And there's nothing like a baked potato on a winter evening.

It is possible to bake Yukon gold and other all-purpose potatoes, but they don't bake up as fluffy as Idahos or russets.

The peel is an important part of a baked potato. First, it bakes up crunchy and delicious. (Do not wrap your potatoes in foil to bake. It makes the skin soft, and I'm pretty sure your body does not have an aluminum deficiency.) Second, a lot of the nutrients in potatoes, such as fiber and bioflavanoids, are in the skin.

A single baked potato provides nearly 12% of the daily recommended intake of fiber. A study in the British Journal of Nutrition found that potatoes have been wrongly classified as high on the glycemic index - they have more complex carbs than they were given credit for. And of course, even cooked they're a good source of Vitamin C.

Potatoes are the ultimate diet food - low in calorie, high in fiber, and wonderfully filling. The key is not to add too much butter.

The other day I made these delicious Broccoli Baked Potatoes. They have a little cheese and milk, but no butter. With a side of steamed vegetables, they made a hearty meal.

Broccoli Baked Potatoes
3 medium baking potatoes
1 large stalk broccoli
2 tbsp milk
1/2 cup shredded cheddar
pepper

Preheat oven to 425°.

Scrub the potatoes and make a shallow slit down the middle as if you were cutting the potato in half lengthwise.

Bake until they are done, approximately 45 minutes depending on the size. I put on an oven mitt and squeeze them to determine if they're cooked.

Peel the stem of the broccoli as needed, and then steam the whole stalk until tender. Chop the stem and florets finely.

Slice the baked potatoes in half lengthwise and scoop the insides into a bowl, leaving 1/4" shell. Stir in the broccoli, milk, and half the cheese. Add pepper to taste. Mash together, then pile the filling back in the potato shells. Sprinkle with the remaining cheese and put back in the oven for 10 minutes or so until they're hot.

Serves 2-3