Contributed By Helen Chin Lui, Reiki Master and Reflexologist, & Owner of The Healing Place
What makes this recipe fun is that you can make as many or as few potato canoes as you want. They are easy to eat. You can eat them as a snack or as a light meal. I love them for lunch. The entire food pyramid can be incorporated into the potato: carbohydrates, protein and vegetables. For a hearty snack or a light meal, look for the biggest Idaho potatoes you can find. (Whole Foods has a good selection.) Stuffed potatoes are very satisfying, delicious and easy to eat when you are on the run.
Prep Time: 30-55 minutes
- First Bake : 1 to 2 hours (depending on the size of the potatoes)
- Filling time: 15 minutes
- Second Bake – until cheese has melted
Serves: 12 *recipe can be divided in half or doubled
Step One – First Bake
- Pre-heat oven to 360 degrees F.
- Wrap six large Idaho potatoes in aluminum foil and bake on a large cookie sheet or in a shallow pan for one to two hours (depending on the size of your potatoes) at 350 degrees. Test to see if they are fully cooked. Insert a knife into the middle of the potato, and if the knife inserts easily, the potato is done.
- Now, cut each potato in half, scoop out the middle and set aside in another bowl to be mixed with the stuffing. Also, cut a thin slice from the bottom of every potato so that the potato can stand up and not fall over. Place potato halves on a large cookie sheet covered with aluminum foil (for easy cleaning).
Step Two – Make the Stuffing
- 1 medium chopped onion
- 1 small chopped green or red pepper
- 2 cloves chopped garlic
- 2 or 3 stalks of chopped broccoli
- 4-6 oz. sliced mushrooms (any kind)
- 4 links of thinly sliced chicken or pork sausages or 4 oz. of thinly sliced prosciutto
- ½ cup of ranch dressing or chunky salsa
- 1 cup of either Mexican or mozzarella cheese
*Depending on what you have in the refrigerator, you can substitute ewith other vegetables and/or meat.
Cook each vegetable separately, as they take different amounts of time to cook. Add to the scooped potato mixture.
- In a large frying pan, on medium heat, add 2-3 tablespoon of olive oil and heat. Add garlic, onion and pepper until tender. Add to scooped potato mixture (about 4-6 minutes)
- In the same large frying pan, add another tablespoon of oil and cook mushrooms until liquids have evaporated and then add to the mashed potato mixture. (5 minutes)
- In the same frying pan, add chopped broccoli and cook to your desire. Add mixture to the scooped potato mixture (3-4 minutes.)
- In the frying pan, add another tablespoon of oil and chicken sausages (slice when cool) or thinly sliced prosciutto. Sauté until meat is brown (2-3 minutes.) Add to scooped potato mixture.
- Mix everything together and add ranch dressing, salt and pepper to taste and mix until blended.
Step Three – Stuff and Bake
- Stuff each potato half with an ample amount of stuffing and top with cheese.
- Bake again at 350 degrees until the top cheese is melted (about 5 minutes.)