Getting creative on a whim can be quite tasty!
Artie had been making dinner all this week. Yesterday, I decided to give him the evening off. I had no idea what to make, but wanted it to be different. I grabbed a can of cannellini beans and a few potatoes, and decided to go for a bean-stuffed baked potato dish.
While the potatoes were in the oven, I sauteeing half of Vidalia onion with a little bit of garlic and some chopped fresh tomatoes as my base. Then I added the beans with a little bit of the reserve canned liquid. The mixture simmered for about 10-15 minutes to get it really nice and thick. When the potatoes were ready, I started putting everything together with a good amount of the bean stuffing in each.
After I finished putting together the potatoes, I steamed some broccoli to have on the side. I then noticed that I had some leftover Baby Bella mushrooms. So, I topped my potato with some that I had cooked with balsamic vinegar (Artie doesn’t like them…more for me). Everything was all “tickety-boo” and Artie said he would eat it again.
Source: Artie’s Night Off from Kitchen Duty
- 3-4 Russet potatoes
- 1 15-oz can of cannellini beans
- 2 garlic cloves
- Half of a vidalia onion, chopped
- 1 medium tomato, chopped
- 1/4 tsp. dried parsley
- 1/4 tsp. dried basil
- 1/4 tsp. oregano
- 1/4 tsp. crushed red pepper
- Dash of black pepper
- Sauteed mushrooms (optional)
- Preheat oven at 350 degrees. Line a baking sheet with aluminum foil. You may lightly spray with cooking spray, if you wish.
- Wash potatoes with a brush. Then, pierce the tops of each a few times. Place on sheet and put in oven. Bake for approximately 60 minutes until skin is crisp yet potato still tender
- While potatoes are baking, make the stuffing. In a saucepan, saute garlic with onion until onion begins to sweat. Add chopped tomatoes, and cook until onions are softened
- Stir in the beans with liquid. Bring mixture to a full boil. Place lid on pan. Lower heat to simmer for 10-15 minutes or until mixture is thick
- When potatoes and mixture are ready, cut potatoes down the middle and press in the edges to loosen the potato flesh from skin and create a pocket
- Fill each potato with the bean mixture. Top with mushrooms, if using. Serve.
- Microwave potatoes for 5 minutes, and bake at 350 degrees for 30 minutes
- Microwave potatoes for 10 minutes (or use the “Potato” setting) to fully micro-bake