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Cooking 101
Stuffed, crispy potato skins are a winner. They're fun to eat (that cheese pull!), packed with nutrients, and very little actual work to feed a hungry crowd on a cool night.
Chef vTip: Using pre-riced cauliflower and broccoli saves you a LOT of time, and adds a ton of nutrients to a family favorite. Our Chimichurri adds all the flavor you need, so no garlic and onions are necessary!
4 large baking potatoes
Olive oil
Salt
2 cups cauliflower rice
2 cups broccoli rice
About 2 cups of finely shredded cheese
Preheat the oven to 500°F
Rub your potatoes with oil and carefully pierce the skin 2-3 times each with a small, sharp knife
When the oven is heated, place the potatoes on a parchment-lined baking sheet with a rack, and bake for exactly 1 hour
When the potatoes have about 5 minutes left to bake, heat a large sauté pan over high heat. Add a glug of oil, then the cauliflower rice. Cook until tender, then add the broccoli and continue to cook. Add about ¼ pouch of Chimichurri and a pinch of salt
Remove the potatoes from the oven, slice them in half, and scoop out the insides, leaving the shells intact. Turn the oven up to broil
Combine the scooped potato with the sautéed veggies and stir to combine. Then add the veggies to the scooped potato skins. Top with cheese, and broil until the cheese is golden and bubbly
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
