Stuffed Potatoes!

So, I'm always looking for a good (easy) recipe. Something that is easily adapted for Bryce's food allergies or something that is just safe for him and that we all will eat. We regularly have "Baked Potato Night" as dinner, but I was getting really bored with it. In cruising the blogosphere, I came across a yummy-sounding twice baked potato recipe, but it called for cream cheese and cream and lots and lots of cheese. BUT--it was easily adaptable. So here's what I did:



Ingredients:

4 or more large baking potatoes, scrubbed

2 or more sweet potatoes, baked (I pre-bake these as they take longer to cook than the baking potatoes)

rice milk

broccoli

bacon

dairy free margarine

cheese

sour cream

Salt

Rub a little dairy free margarine on the clean potatoes, then rub some sea salt on them. (I added in a little cornstarch, too, to help soak up any water from scrubbing---but I added too much, making the skins a little white as seen in the photos)

Bake in oven at 425 for about 1 hour, or until done. Cut out the top of the potato, scoop out the insides, leaving about 1/4" behind on the skins for stability. Put scooped out baked potato into a bowl, add in the sweet potatoes and some rice milk and blend to desired chunkiness or smoothness. Add cheese or cream cheese or broccoli or anything else you desire into the mix! Scoop the potato mix back into the potatoes. Top with crumbled bacon. Bake an additional 30 mins at 425. Serve with sour cream and  a nice green salad on the side.

I love recipes like this! I can make the basic recipe, adjust it for Bryce, add stuff we like--and everybody eats the same basic food and is happy. Including the cook.