Like many runners, I ate lots of candy potatoes after I was coaching for distance occasions that required a eating regimen filled with wholesome carbohydrates and muscle-loving antioxidants. Even now that I do not run that lengthy or that far, I nonetheless love the orange-fleshed tubers as a result of they’re really easy to organize, play nicely with different elements, and are a comparatively low-cost supply of issues which can be good for the physique like beta carotene and vitamin C.
Normally it is sufficient to merely reduce them into thick wedges after which roast them in a scorching oven with slightly salt and paprika. Once I’m within the temper for slightly extra stuffing however nonetheless vegetarian, I mash the insides after baking and reduce the potatoes in half, add some spices and different elements, then scoop the mashed stuffing again into the shells for a second bake.
Perhaps you are coaching for a marathon otherwise you identical to to eat vegetarian now and again. Filled with caramelized, roasted cauliflower topped with a tacky sauce, this double-baked candy potato will get you began.
I tailored the recipe from Deb Perelman’s new cookbook, “Smitten Kitchen Keepers,” to elements I already had available by swapping candy potatoes for russet potatoes and utilizing pink onion as a substitute of leeks. I additionally seasoned the potatoes with a beneficiant (however non-compulsory) pinch of paprika so as to add a barely smoky taste, and sprinkled the bronzed and bubbly shell with some grated Parmesan cheese for a salty end.
The potatoes are an ideal facet dish on these final chilly winter evenings, or together with a big inexperienced salad, a scrumptious lunch or dinner. Any leftover cheese sauce is nice for an additional runner’s favourite: nachos or tacos.
ROASTED CAULIFLOWER STUFFED POTATOES
3 massive candy potatoes
Olive oil, for pan
1 massive cauliflower, damaged or reduce into small florets
Kosher salt and freshly floor black pepper
Smoked candy paprika, optionalGR
4 tablespoons of unsalted butter
1/4 cup chopped pink onion, divided
4 tablespoons of flour
1 teaspoon Dijon or honey mustard
Floor cayenne pepper, or drizzle of chili-flavored olive oil, non-compulsory
1 1/2-2 cups entire or skim milk
1 1/2 cups shredded sharp cheddar, plus slightly extra for garnish
Grated Parmesan cheese, for sprinkling
Preheat the oven to 425 levels Fahrenheit.
Scrub the potatoes clear and prick them throughout with a fork. Rub with 1 tablespoon olive oil, place on oven rack and bake till tender in middle when pierced, about 1 hour.
Whereas the potatoes are baking, put together the cauliflower. Place the florets in a big bowl, add 2 tablespoons of olive oil and toss to coat. Season with salt and pepper and as a lot or little smoked paprika as you want. Toss once more to mix. Place the florets on a baking sheet and roast within the oven with potatoes till cooked via and properly browned across the edges, about 25-Half-hour. Take away from the oven and let cool whereas the potatoes proceed to cook dinner.
In the meantime, make the cheese sauce. Soften butter in a medium saucepan over medium warmth. Add many of the chopped pink onion and cook dinner till translucent, about 4 to five minutes. Add flour and whisk to mix, then cook dinner for about 1 minute whereas whisking to eliminate the floury style. Add mustard and a pinch of cayenne pepper (or chili oil), together with a pinch of salt and well-ground black pepper, and stir to mix.
Stir within the milk slightly at a time, whisking consistently to ensure there are not any lumps. Deliver the combination to a boil, stirring with a spoon till the sauce thickens. Stir within the cheese slightly at a time and whisk to mix. Style and add extra seasonings if obligatory. Cowl to maintain heat.
When the potatoes are prepared, reduce them in half. Scrape out the insides right into a mixing bowl, being cautious to not tear the shell. (Depart a small fringe of potato intact for help.) Place the hollowed-out potato skins on a baking sheet.
Mash the potatoes within the bowl, then stir in about 1 cup of the roasted cauliflower. Fill the potato skins with the filling. Spoon the cheese sauce over the potatoes (as a lot or little as you want – you will have greater than you want) and prime with the remaining roasted cauliflower florets. Sprinkle some grated cheddar cheese over the potatoes, together with grated Parmesan cheese.
Return to oven to cook dinner till cauliflower layer is browned and cheese is melted, about 5-7 minutes.
Serve with chopped pink onion on prime, if desired.
Makes 6 servings.
– Tailored from “Smitten Kitchen Keepers” by Deb Perelman