Cuisinart TOB-30 Instruction and Recipe Booklet - Page 13

Baked Potatoes Why turn on the big oven just to bake potatoes when the Cuisinart® Classic Toaster Oven Broiler does such a good job? Makes 4 servings 4 Idaho or russet potatoes (8 - 11 ounces [227 - 312 g] each) 1 teaspoon (5 ml) extra virgin olive oil With the rack in position "B", preheat the Cuisinart® Classic Toaster Oven Broiler to 400° F (204° C) on bake setting. Scrub the potatoes thoroughly and dry. Lightly rub each potato with 1/4 teaspoon (1 ml) of the olive oil. Use a fork to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and easily pierced with a knife, about 55 - 60 minutes. Remove from the oven. To serve, pinch open the top, fluff the interior with a fork, and serve topped with butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher or sea salt and freshly ground pepper to taste. Variation: Substitute sweet potatoes or yams for baking potatoes. Nutritional information per serving (10 oz. [284 g] Potato): Calories 235 (5 % from fat) • carbo. 51g • pro. 6g • fat 1g sat.fat 0g • chol. 0mg • sod. 17mg • fiber 5g 12 Broccoli & Cheddar Twice Baked Potatoes Serve as a very hearty side dish, or with a big salad to make a simple supper. Makes 4 servings 4 Idaho or russet potatoes, about 10 - 11 ounces (284 - 312 g) each 1 teaspoon (5 ml) extra virgin olive oil 1 tablespoon (15 ml) unsalted butter 2 green onions, trimmed and chopped 1 broccoli crown, about 6 ounces (170 g) , trimmed and chopped in half-inch (1.25 cm) pieces 3/4 cup (175 ml) milk (may use whole, reduced fat, lowfat or fat-free) 4 ounces (113 g) sharp cheddar cheese, shredded (may use regular or lowfat) 1/2 teaspoon (2 ml) kosher salt 1/4 teaspoon (1 ml) freshly ground white or black pepper Prepare and bake potatoes as in Baked Potatoes, but do not pinch open - just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top third of the potatoes and scoop out flesh, leaving a 1/4-inch (0.63 cm) thick shell. Reserve flesh and skins. Discard tops, or reserve for another use. While the potatoes bake and cool, melt the butter in a 10-inch (25 cm) nonstick skillet with a lid over medium-low heat. Add the chopped green onions and broccoli. Stir to coat the vegetables, then cover and steam the vegetables for 4 - 5 minutes until tender, but still crispy. Uncover, remove from the heat, and let c o o l . Use Cuisinart® hand mixer on low speed to whip the potatoes. Add milk, shredded cheese, salt and pepper; mash or beat to combine completely. Add the cooled sautéed vegetables and stir by hand to combine. Generously fill the reserved potato shells with the potato/broccoli mixture. Potatoes may be done ahead to this point and refrigerated until ready to bake. Place the rack in position "B"; preheat the Cuisinart® Classic Toaster Oven Broiler to 375° F (191° C). Arrange the potatoes in a 7 x 11-inch (17.5 x 27.5 cm) baking pan. (Make cleanup simple by lining the pan with parchment paper.) Bake, uncovered, until the tops are golden brown and the potatoes are hot, about 25 - 30 minutes. (If the potatoes are cold from the refrigerator, add 5 - 8 minutes to the baking time.) Remove from the oven and serve hot. Nutritional information per serving: Calories 369 (25% from fat) • Carbo. 54g • prot. 17g • fat 10g • sat. fat 4g • chol. 31mg • sod. 498mg • fiber 5g