Truth: Sometimes I just want snacks for dinner.
Usually it’s guacamole…but these days I’m into potato skins. I dunno.
I’ve also missed The Bachelor the last few Mondays, live without a DVR (I know) and don’t know much beyond the Tiara hysterics from weeks ago. I’m feeling out of sorts.
Oh. And there’s snow in Phoenix? I don’t even know what to expect from this world.
I think this chaos is what inspired me to get beans involved with potato skins. Yes…really.
You should know…they’re white beans…of the cannelli sort, smashed up with broccoli to fill empty potato skin shells. This gets topped with a generous amount of cheese and bacon (naturally). I also baked these potato skins…for health reasons. I think these are all good ideas.
I also think I need a snow day, dedicated to watching too many hours of The Bachelor online.
White Bean and Broccoli Potato Skins
6-8 small potatoes
drizzle olive oil
salt and pepper, to season
1 cup cannelli beans, smashed
1 cup broccoli, chopped
1/2 cup shredded cheddar cheese
4 slices bacon, fried and crumbled
Bake potatoes, as you normally would. Let cool slightly before cutting baked potatoes in half and scooping out nearly all of the centers, leaving just a skin and thin layer of potato. (I like to save the potato centers and fry them to eat with scrambled eggs the next morning.) Line the potato skins on a baking sheet, drizzle with olive oil and season with salt and pepper. Set aside. Drain and rinse beans, and smash in a small bowl. (Just a quick smash with a fork will work.) Add chopped broccoli to beans and stir to combine. Fill each potato skin with the bean/broccoli combination. Top with cheddar cheese and crumbled bacon. Bake in a preheated 400° oven for 20 minutes. Serve warm, topped with sour cream…if that’s your thing.