Winter has set in here in PA, so it's time for some cold weather comfort foods. There isn't much that's more comforting than a baked potato topped with veggies.
Notes: This is a dish that's easy to customize. You can use any combo of veggies that you like.
If you're not big on gravy, top the potato with cheese or salsa.
I give you my favorite potato-baking method. I think baking them this way gives the skins lots of flavor and they come out tender and perfect every time.
I wrote the recipe for two people, but you can easily double it to feed four.
Our camera battery was dead, so I don't have any terrible pictures for you.
2 medium-sized Russet potatoes, scrubbed clean
1 large broccoli crown
1/2 pint of mushrooms
2 tablespoons of flour
1/3 cup of beef or mushroom broth
1/3 cup of milk
6-7 tablespoons of butter (divided)
Directions: Heat the oven to 400.
Rub the outside of each potato with 1/2 a tablespoon of butter. Sprinkle salt on the potato. Wrap each potato in foil and bake for about an hour and half until tender.
While the potatoes are cooking, peel and dice the carrots and cut the broccoli into small florets. Add about a tablespoon of butter to a large skillet on medium-high heat. Sautee the carrots and broccoli until tender (about 10 minutes). Season with salt and pepper. Move the veggies from the pan onto a plate and set aside.
Turn the heat to high, add 2 more tablespoons of butter. Sautee the mushrooms until they start to brown. If there isn't much liquid in the pan, add in the remaining tablespoon of butter. Add in the flour and stir to coat. Whisk in the broth and milk. Season with salt and pepper. Turn the heat back to medium and let the gravy thicken. (At this point you can add the broccoli and carrots to the gravy if you want. If not, just leave them on the plate.)
When the potatoes are done, split them open and fluff the insides with a fork. Top them with veggies and then add a couple of ladles of mushroom gravy. Serve hot and enjoy!