Years ago when I still ate meat and coincidentally ate out a lot, I used to frequent a popular chain restaurant and would order their slow-roasted back ribs and cream cheese with bacon stuffed baked potato
It was one of my favourite meals, except every time I ate it Iâ€™d have the runs for days.
That line â€œIâ€™m just one stomach flu away from my goal weightâ€ reminds me of that meal.
I used to joke about how all I needed to do to lose weight was to order that meal, although I could never put it succinctly as the movie did.
I always associated stuffed baked potato with my meat-eating/stomach-upset days and never considered a vegetarian option till I found this recipe.
Can I just mention how much I love Dr Weil and his Daily Tips and blog?
I adapted this recipe to incorporate ingredients I had at home as I am wont to do.
In my version, sundried tomatoes and vegan pesto replaces broccoli and parmesan cheese.
I have to make this again soon using broccoli since itâ€™s one of the main ingredients in Dr Wâ€™s recipe.
- 1 large baking potato
- 1/4 cup julienned sundried tomatoes (and more to garnish)
- 1 tablespoon pesto
- 1 teaspoons of extra-virgin olive oil
- 1 tablespoons of almond milk (or similar)
- 1/2 teaspoon salt
- 1/2teaspoon rosemary (and more to garnish)
- 1/2 teaspoon pepper flakes
- Scrub the potato and make shallow cuts around their middles to make it easier to cut them in half after baking.
- Bake the potatoes at 400 degrees until soft, about Â½ hour, depending on the size of the potatoes.
- Cut potato in half and scoop out the insides into a bowl. Add the salt, rosemary, pepper flakes, olive oil and just enough milk to allow you to mash the potatoes into a smooth paste. Add the sundried tomatoes and mix well
- Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
- Garnish with rosemary and sundried tomatoes
I’m kicking myself for not trying this sooner! It’s so incredibly good!
I’m really eager to cook this again, this time using broccoli like the original recipe called for.
I’ve been eating a lot of broccoli lately, and using the stalk too thanks to Dr. W.