Two russet potatoes (or any of those kind of large potatoes)
1 large (minced) garlic clove
1 ½ cup (finely) chopped broccoli (finely makes it easier to stuff in the potatoes later)
about ¼ teaspoon pepper flakes
3 teaspoons olive oil
about ½ cup water
(the original recipe calls for one potato, but I wanted to cook something I could eat tomorrow, too)
Pre-heat oven to 400
Wash your potatoes, cut a couple slits in the skins, place on a baking pan, pop in oven
They should cook for about 1 hour
When your potatoes are almost done, you can start to make your stuffing mix!
Over medium heat, add your olive oil, minced garlic, and pepper flakes.
Stir this for about a minute
Add your chopped broccoli to the pan, and stir for about 30 seconds
Add your water, reduce the heat to low, cover the pan, and simmer for about 10-12 minutes
(keep an eye on this after 10 minutes, because once the water evaporates, it should be done, and you don't want the mix to burn)
Take your potatoes out of the oven and let them cool while your mix simmers
Reduce the oven to 350 (you're going to put the potatoes back in a little bit)
Cut the potatoes in half, and scoop out the pulp, leaving about ¼ inch of the pulp on the skins, to make sure the skins stay firm
I put the pulp in a bowl, and when my broccoli mix was done, I just dumped the mix into the pulp, and mashed it up together
Take your pulp/broccoli mix and restuff the potatoes
When I did this, my potatoes were very overstuffed, so I ate a little bit of the pulp by itself (very yummy!), but its ok if they're overflowing a bit :P
Drizzle a little olive oil on the potatoes (I really don't know why, this probably isn't necessary. haha)
Place the stuffed potatoes back in the oven for another 15-20 minutes
Remove, let cool, enjoy!!
I'm waiting for my stuffed potatoes to finish cooking, then I'll have a picture for you guys! It smells DELISH!
P.S. I got this recipe from Student's Go Vegan Cookbook.