Broccoli Stuffed Baked Potatoes
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- 1 1/2 cups coconut milk
- 3 Russet Potatoes, scrubbed
- 2 Tbs. coconut oil
- 1-2 Tbs. Miso
- 1 head Broccoli, trimmed
- 3-4 Tbs. Kamut Flour
- 1/2 tsp. Paprika
1)Preheat oven to 400 degrees. Use the prongs of a fork to poke the skin of each potato a dozen or so times, then wrap tightly in tinfoil. (This keeps the skin from puffing up). Bake in preheated oven for one hour, then test if they are done by squeezing gently—while wearing oven mitts! If potato yields to gentle pressure, it is done. Remove from oven; do not unwrap until ready to serve.
2)Fifteen minutes before potatoes are done cooking prepare the broccoli by rinsing, then pare the first 1/4 inch of the peel off the stalk and chop into one inch pieces. Place into a double-steamer basket, and steam until just tender, for approx. 10 minutes. Remove from heat and rinse with cold water for 2-3 minutes, to rapidly cool the broccoli. This stops the cooking process, and preserves the bright green color. Cover and set aside until ready to serve.
3)Pour the oil into a small sauce pan, and place pan over medium heat. Once oil is hot, add the flour, one tablespoon at a time, whisking after each new addition. A thick roux, or white sauce paste will form. Allow this paste to bubble for a minute, then whisk in 1/2 cup of milk. This will thicken quickly; be ready to add the remaining milk, and whisk steadily while allowing to cook for 2-3 more minutes.
4)Remove from heat and whisk in the miso and paprika until a smooth creamy sauce forms.
5)Unwrap the potatoes; cut open with one slice along its length, then place into serving bowl. Top with steamed broccoli and sauce.