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A fabulous new way to present your potato. With its crispy outer layer and creamy filling, you’ll have everyone licking their fingers and begging for more.
6 medium potatoes, skin on
1/4 cup Gefen Olive Oil
3/4 cup Haddar Kosher Salt
1/2 teaspoon black pepper
1/2 cup finely chopped broccoli
1/2 cup non-dairy sour cream
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 scallions, sliced thinly, or 1/2 small red onion, finely diced
2 tablespoons onion soup mix
Preheat oven to 375°F (190°C).
Wash potatoes well, then dry. Pierce each potato a few times with a fork.
Place directly on middle rack of oven and allow to bake for 1 hour. Remove from oven and cool. Keep oven on.
Cut each potato in half. Scoop out the centers, leaving a quarter-inch (2/3 cm) to the skin. Place scooped-out potatoes in a bowl and set aside.
Place potato shells on a Gefen Parchment-lined baking sheet. Mix olive oil, kosher salt, and pepper. Brush the insides of the potatoes with mixture.
Raise oven temperature to broil. Broil potatoes for 3 minutes. Remove from oven. Turn potatoes skin side up and brush with remaining mixture.
Broil 3 minutes and remove from oven. Lower oven temperature to 350°F (180°C).
Mash the reserved potato with a fork. Add in the chopped broccoli. Add in non-dairy sour cream, crushed garlic, scallions, and onion soup mix.
Divide filling evenly among the potato skins, stuffing the center of each one. Bake for 15 minutes.
Photography: Daniel Lailah
Food Styling: Amit Farber
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