Sunday, October 6, 2013

recipe: veggie stuffed baked potato with alfredo

I feel like I'm cheating today. I'm still posting my #31days series how to live within your means. But today, instead of posting something thoughtful and wordy, I wanted to post a recipe. It's a simple, and fairly cheap one. It's also vegetarian! Definitely something that you can make on a budget.

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Ingredients

for the potato:
2 russet potatoes, washed
1/2 bunch of asparagus
1 head broccoli
1 zucchini
1 yellow squash
salt and pepper

for the alfredo sauce:
1/2 cup butter
8 oz cream cheese, (1 block) cut into 1 inch cubes
1cup half and half
1/3 cup parmesan cheese
pepper, to taste

Heat oven to 350 degrees. After you've washed your potatoes, poke holes all over with a fork. Coat with olive oil and sprinkle with salt. Place directly on rack in oven. Bake 1 hour.

In the mean time, roughly chop all vegetables to desired size. Sprinkle with salt and pepper. Cook in a steam basket over 1 inch of simmering water in a sauce pan until they are tender. Set aside.

For the sauce, melt butter in a medium sauce pan over medium heat. Once it has melted, add cream cheese. Allow cream cheese to melt. Stir butter and cream cheese until they are mixed together. Add half and half. Whisk. Once they are mixed well, take off heat and stir in Parmesan cheese. Stir until it has melted. Sprinkle pepper over top. Place lid on and allow to sit for a few minutes. It will thicken.

Once potatoes are cooked, cut from end to end and push open. Scoop in vegetables. Cover with alfredo sauce. Add salt and pepper to taste. Enjoy!

Like I said, this is a vegetarian recipe, but you can certainly add chicken! I would pan sear chicken breasts, slice them and serve with the vegetables, under the sauce. 

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