Double Stuffed Mashed Potatoes

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My mother would make these double stuffed mashed potatoes as a side dish for lasagna or pizza. Anyways, I got married and started making dinners and the only side dishes my husband got when I made lasagna and pizza was maybe a salad, if he was lucky! Fine, sometimes I would heat-up frozen French fries! These double stuffed mashed potatoes would be a treat that we would only be served when we went to my parents for dinner. (Dreamy voice) It was nice going to my parents for dinner (sigh).

In any case, for my dairy Shavuos meal I served these as a side dish, and I got wonderful reviews from my husband and guests. First of all, they're just pretty; it’s a different style of serving potatoes; and they taste good. After yom tov, we had a few left over, and I found it made a pretty healthy dinner for my kids. My daughter finished the potato in its entirety, skin and all! Today I made a fresh batch and broiled some salmon, and it made a pretty gourmet dinner, if I may so myself.

As with most of my family recipes, I don’t have the exact measurements for any of the ingredients. It’s mostly taste and trial! It’s pretty simple, so you shouldn’t have any issues. Plus, I provided a lot of pics to help guide you along. Good luck and enjoy! 

Double Stuffed Mashed Potatoes: 

Serving: 1 potato per person 

Preparation time: 25 minutes

Cook time: 1 hour + additional 10 minutes

Ingredients: 

Potatoes, unpeeled 

Milk

Butter

Salt

Pepper

Garlic

2 or 3 Florets of frozen broccoli, cut into small pieces

Mozzarella cheese 

Step by step instructions:

1.       Scrub the potatoes until they are clean enough to eat. Pierce each potato with a fork a couple of times and wrap it completely in foil. Place wrapped potatoes in a pan and place in preheated oven at 350 degrees for approximately 1 hour or until potatoes are soft and tender.

2.       Unwrap the potatoes and allow them to cool. Peel off a bit of skin at the top of each potato (see picture below).

3.       Scoop out the white insides of the potato from the little entrance you peeled off. You should NOT scoop out all the potato insides as that is what helps the potato maintain its shape. Try and scoop out enough to create a little hole. If you scoop out too much the potato skin may tear or fall apart.

4.       Once you finished scooping out the flesh from each of your potatoes, you can begin to mash the removed potatoes. I generally add a splash or 2 of milk to help soften the potatoes and a couple teaspoons of butter to add flavor and creaminess. Make sure to add enough salt. I also spice it up with some garlic and pepper.

5.       Then stuff each potato shell with the mashed potatoes.  There should be enough mashed potatoes for each potato shell to be generously stuffed and overflowing.

6.       Strategically place your broccoli pieces over each stuffed potato. Try and make it look pretty! Then drizzle your shredded mozzarella cheese over each potato. (If you’re a cheese lover, feel free to place a slice of cheese on top, for a more cheesy experience.)

7.       Place the potatoes back in the oven for another 10-15 minutes to allow the tops of the potatoes to become crispy and for the cheese to melt.

Good luck and enjoy!!