Flexitarian – noun – A vegetarian who is flexible enough to occasionally eat meat and fish.
I would consider myself a Flexitarian, only I would change the definition to the following:
Flexitarian – noun – A meat and fish eater who is flexible enough to eat vegetarian.
We eat a vegetarian main dish at least once a week. It is easy on the budget and with a recipe like twice baked potatoes, it is easy on my time. Win-win for us!
This recipe is for the basic twice-baked potato that can go right into the freezer. When I find organic potatoes on sale, I buy them and whip up a batch of these. As you pull these out of the freezer to bake for your family, you can fill it as you wish. A few suggestions that my family loves: Broccoli and Cheddar, Vegetarian Chili, Tomatoes and Feta, Black Beans, Salsa and Corn, Mushrooms sauteed in Garlic, Blue Cheese and Chives…you name it, it can top it!
Twice Baked Potatoes
4 Large Russet Potatoes, scrubbed clean with a vegetable brush and eyes cut out
3/4 Cup Cream
2 Tbsp Butter, melted
Salt to taste
1. Preheat the oven to 425. Rub the potatoes with olive oil, prick a few times with a fork, place directly on center rack of the oven, bake for 1 hour.
2. Allow the potatoes to cool. Slice potatoes in half. Using a spoon, scoop out potato pulp, leaving about 1/2 inch on all sides.
3. To the potato pulp, add the cream, melted butter, and salt to taste.
4. Spoon the potato pulp back into the shells. Place on baking sheet and put in freezer. Allow to freeze about 1 hour. The potatoes should then be frozen enough to put in freezer safe bags.
5. To reheat, simply pull out the number of potatoes you want to cook. Place on baking sheet and bake from frozen at 400 for 45 minutes. Top the potatoes with whatever filling you choose, bake an additional 15 minutes.
Now it’s your turn! Have a Meatless Monday meal? Link it up! All I ask is that you link your post back to here and that you link directly to your post!
Linked to Tasty Tuesday