Twice baked potatoes

One large baking potato
Kholrabi (or the vegetable you want to puree)
Sour cream (however much fat you prefer)
Cheese (I use pre-shredded because I am lazy)
Butter
Garlic (fresh is best)
Scallions
Dill weed
Salt
Pepper
Olive oil

I was inspired by a recipe from the book "Deceptively Delicious" and changed it to suit my household size (2 people) and my farmshare (kholrabi). I also never use margarine. Ever. There a so many recipes you can add veggie purees to and bulk them up with nutritional value.
Check out the book for inspiration, but don't let it limit you.

Clean a large potato.
Poke it with a fork so it doesn't explode or dinner is ruined.
Rub the potato with olive oil and add a little sea salt and cracked pepper to the skin for flavor.
Put the potato on aluminum foil on a cookie sheet and bake 50-55 minutes.
While the potato is baking, peel and steam or boil half a kholrabi.
Once that is cool, chop it up and puree it. You only need about a quarter cup or less per potato and you could use other veggie purees. I just had kholrabi from my farmshare, so there you go.
Take out the potato and let cool enough to handle.
Cut the potato in half lengthwise
Scoop out the insides, leaving enough of a shell to keep its shape. Leave a little potato "meat" attached to the skin so you don't have holes.
Mash up the potato insides with most of the cheese (save some to sprinkle on top), sour cream, veggie puree, butter, salt, pepper, dill, scallions and garlic.
Once it's mixed in, reload your potato skins with the mash.
Put them back on the aluminum foil and sprinkle with that cheese you kept aside.
Bake another 15 minutes.
Devour.
Half a potato is a pretty satisfying meal really.

Serving Size: 2 servings (half potato each)

Number of Servings: 1

Recipe submitted by SparkPeople user FATNENNIFER.