Option 1: Mediterranean
Sauté a quarter of an onion until golden, then add a clove of garlic and one cup of julienned spinach. Dice the flesh of the potato and add it to the spinach mixture. When it is all in the pan, season with salt and pepper. Season the inside of the potato skins. Put the filling back in the scooped out potato and sprinkle with feta cheese. Return the potatoes to the oven for 15 minutes or until golden brown.
Option 2: Creamy Broccoli
Sauté a quarter of an onion until golden, then add chopped fresh broccoli and a quarter of a stick of butter. Once melted, add three tablespoons of flour to form a roux, stirring constantly until golden. Add ¾ cup heavy cream. Once it comes to a boil, turn off the fire and add the diced potato flesh. Season potato skins, fill with the broccoli mixture, and top with mozzarella cheese. Return the potatoes to the oven for 15 minutes or until golden brown.
Option 3: Pizza
Dice the potato flesh and mix with ¼ cup marinara sauce. Spoon the mixture into the potato shells and top with fresh mozzarella or shredded pizza cheese. Return the potatoes to the oven for 15 minutes or until golden brown. Garnish the top with fresh basil.
Chef’s Tip: Do not wrap the potatoes in foil before baking. It softens the shells, and they will fall apart. Baking them unwrapped makes the shells stronger for scooping out the potato flesh later.
Cheesy Vegetable Frittata
Frittatas are an easy main dish for a big or small crowd. Throw vegetables and eggs into a pan, top with cheese, and about 20 minutes later it’ll be on the table.
6 large eggs
1/4 cup heavy cream
1 tsp. Kosher salt, divided
2 small Yukon gold potatoes, peeled and thinly sliced
1/4 tsp. freshly ground black pepper
1 cups baby Bella mushrooms
2 cloves garlic, minced
1 cup diced red pepper, diced
1/2 cup red onion, diced
1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional)
- Arrange a rack in the middle of the oven and preheat to 400 degrees.
- Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.
- Heat 2 tablespoons of oil in 10- or 12-inch nonstick oven safe frying pan or cast-iron skillet, and then add the potatoes. Sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes. Remove potatoes from pan.
- Add 2 tablespoons of oil to the pan. Sauté peppers, mushrooms, and onions until they have color. Add the potatoes back to the pan.
- Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
- Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
- Bake the frittata for 8 to 10 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
- Cool in the pan for 5 minutes, then slice into wedges and serve.
Chef’s tip: Use the basic recipe of 6 eggs, ¼ cup of heavy cream, 1 cup of any cheese, and 2 cups of vegetables. This recipe becomes a hearty, filling dish especially if it has potatoes in it. Feel free to change up the variations each time for a new flavor.