Training: Swim / Run Today I felt as if I was in and out of training clothes all day. Ahhh the joys of trying to fit in allocated training sessions with a full time job ….. Before work I hit the pool for a 2km swim, and was rather happy to see that the pool was quiet AND the ‘best’ shower was free when I finished. It’s small things like those that can really start the day of on a positive note. At lunch, I changed into workout clothes for a 5km lake run, then back into work clothes for a few afternoon meetings. Then, after work, it was back into workout clothes again for another 5km run (I had to complete 10km today). Make sense? hehe Dinner Not only did I manage to fit in my scheduled training today, I even managed to get to the shops to by some much needed produce. But that doesn’t mean that I am abandoning our pantry mission already. In the potato drawer I had a couple of potatoes that needed to be eaten. So, using them as a base, I decided to try a twice baked potato dish. After scrubbing the potatoes, and brushing them with a little olive oil and salt, I placed them in the oven to bake at 200C for 1 hour. After half an hour had elapsed, I also put a tray of cauliflower in the oven, that I had sprinkled with a little olive oil and lemon pepper seasoning. Next, I blanched some broccoli that I had cut into small florets. Once the potatoes were cooked, I sliced them down the middle and scooped out the flesh. I combined the potato flesh with the broccoli, and the remainder of the pesto from last night. Spooned into the potato skins, topped with parmesan, and baked for a further 10 minutes until brown and bubby on top. Topped with a small spoonful of sour cream. And served alongside mound of roasted cauliflower. As far as potato toppings go, this one was actually not too bad! Perhaps a little garlic in the potato filling may have made it even better? Twice baked potatoes with pesto and broccoli
- 3 large potatoes
- 1tbs olive oil
- sea salt
- 1 head broccoli, cut into small florets
- 2tbs pesto
- 1/3 cup parmesan cheese, shaved or grated
- Preheat oven to 200C
- Scrub the potatoes and prick with a fork several times. Pat dry. Brush with olive oil and a sprinkle of sea salt. Place on a baking tray and bake for 60 – 90 minutes.
- Blanch the broccoli in boiling water for 4 to 5 minutes, then refresh under cold water.
- When the potatoes are cooked, slice lengthways and scoop out the potato flesh – making sure to leave a 1/2 inch ‘skin’.
- Combine the potato flesh, broccoli and pesto and spoon into the potato skins. Sprinkle with parmesan cheese.
- Place on a lined baking tray, and return to the oven to bake for a further 5 – 10 minutes or until browned on top.
What about you? Do you have a favourite potato topping? Mr BBB requested a bacon/sour cream/chive combo, but seeing as he had it not that long ago, I couldn’t resist trying something new! Happy Baking 🙂