You say potato?I say twice baked potato with pesto and broccoli!

Training: Swim / Run

Today I felt as if I was in and out of training clothes all day. Ahhh the joys of trying to fit in allocated training sessions with a full time job .....

Before work I hit the pool for a 2km swim, and was rather happy to see that the pool was quiet AND the 'best' shower was free when I finished. It's small things like those that can really start the day of on a positive note.

At lunch, I changed into workout clothes for a 5km lake run, then back into work clothes for a few afternoon meetings. Then, after work, it was back into workout clothes again for another 5km run (I had to complete 10km today). Make sense? hehe

Dinner

Not only did I manage to fit in my scheduled training today, I even managed to get to the shops to by some much needed produce.

But that doesn?t mean that I am abandoning our pantry mission already.

In the potato drawer I had a couple of potatoes that needed to be eaten. So, using them as a base, I decided to try a twice baked potato dish.

After scrubbing the potatoes, and brushing them with a little olive oil and salt, I placed them in the oven to bake at 200C for 1 hour.

After half an hour had elapsed, I also put a tray of cauliflower in the oven, that I had sprinkled with a little olive oil and lemon pepper seasoning.

Next, I blanched some broccoli that I had cut into small florets.

Once the potatoes were cooked, I sliced them down the middle and scooped out the flesh.

I combined the potato flesh with the broccoli, and the remainder of the pesto from last night.

Spooned into the potato skins, topped with parmesan, and baked for a further 10 minutes until brown and bubby on top.

Topped with a small spoonful of sour cream.

   

And served alongside mound of roasted cauliflower.

As far as potato toppings go, this one was actually not too bad!

Perhaps a little garlic in the potato filling may have made it even better?

Twice baked potatoes with pesto and broccoli

3 large potatoes 1tbs olive oil sea salt 1 head broccoli, cut into small florets 2tbs pesto 1/3 cup parmesan cheese, shaved or grated

Method

Preheat oven to 200C Scrub the potatoes and prick with a fork several times. Pat dry. Brush with olive oil and a sprinkle of sea salt. Place on a baking tray and bake for 60 - 90 minutes. Blanch the broccoli in boiling water for 4 to 5 minutes, then refresh under cold water. When the potatoes are cooked, slice lengthways and scoop out the potato flesh - making sure to leave a 1/2 inch 'skin'. Combine the potato flesh, broccoli and pesto and spoon into the potato skins. Sprinkle with parmesan cheese. Place on a lined baking tray, and return to the oven to bake for a further 5 - 10 minutes or until browned on top.

What about you? Do you have a favourite potato topping? Mr BBB requested a bacon/sour cream/chive combo, but seeing as he had it not that long ago, I couldn't resist trying something new!

Happy Baking :)