Twice Baked Potatoes with a Twist

Today being Friday (yes!) and a good while since our last grocery outing, I decided to get a little creative in the kitchen for lunchtime. Don't get me wrong, there's nothing like a good peanut butter and jelly sandwich, but I really do enjoy throwing things together to spice up the noon hour every so often.

Yesterday, I had no idea what to make for lunch. So, I did what I usually do when stumped--stare at the pantry. I perused its various contents: half a bag of yellow potatoes, raspberry jello mix, a box of instant tuna tetrazini, and several packages of Ramen. I decided the potatoes were my best bet. Along with a few other things I had stocked in my fridge, I concocted this easy, veggie/fiber-loaded lunch-time (or whenever time!) recipe! It's basically twice-baked potatoes in oven-safe ramekins--delicious.

Ingredients:

About 10 small yellow potatoes
1/2 cup shredded Swiss cheese
1/4 cup Ranch dressing
1/2 cup fresh broccoli florets, chopped into small pieces
1/4 cup fresh, finely chopped green pepper
4 slices of cooked, crumbled turkey bacon
1/4 cup finely chopped green onions

How To:

Preheat the oven to 350 degrees F. Wash the potatoes and bake in microwave for 10-12 minutes on 60% power. {Make sure to poke holes in the potatoes to release the steam as they bake!}

While waiting, chop the broccoli, green pepper, and green onion. Place in a large mixing bowl. Add crumbled turkey bacon, ranch dressing, and shredded Swiss cheese. When the potatoes are done, allow a little time to cool {just so you don't burn you hands!}. Roughly chop the potatoes into pieces that will be easy to mash. Toss potatoes into the mixing bowl {skins and all} with the rest of the ingredients. Using a potato masher, combine all ingredients and mash until thoroughly mixed.

Fill four oven-safe ramekins with potato mixture and bake in oven for about 15 minutes. Garnish with a little minced green onion or chopped green pepper and enjoy!

Don't worry if you don't have everything I listed immediately on hand...this recipe begs for creative use of resources! Use whatever veggies you do have: carrots, zucchini, onions, even corn! Why not try a different dressing that's been sitting in the fridge without use for a while?

Happy Lunch-time!