Potatoes sure get a bad rap. The problem has more to do with the way Americans tend to serve them than the vegetable itself. Yes, if you deep fry them, or load 'em with butter and sour cream, they will fall into disgrace. But remember, it's not the potato's fault.
One of my favorite meals is a vegan one--baked stuffed potatoes. And it's a meal you can make while you are busy doing other things. A russet potato makes the best baked potato. All you gotta do is throw that tater into a 375 degree oven. Set a timer for twenty minutes and forget about it.
When time's up, chop any fresh veggies you have in the house with which you feel like stuffing that spud. (Notice in my photo it looks like too many vegetables for one potato, but remember, it will cook down.) Onion should always be used, because they have a contrasting texture, and when cooked are sweet. Today, I used: a quarter of a yellow onion chopped roughly, a clove of garlic minced, a diced Roma tomato, about half a small carrot sliced thinly,and chopped collard greens.
Put these into a casserole dish with some extra virgin olive oil and season. For additional flavor, add a couple of pinches of thyme, red pepper flakes, and cracked black pepper. Then toss them to distribute seasoning and coat the veggies with oil. My final deed is to splash in a tablespoon or two of white wine (of course). This will not only flavor them, but will provide extra moisture which will greatly benefit the potato later.
Place the casserole dish in the oven with the potato. While you're there, assess that tater by squeezing it. Use a hot pad to do this. Set the timer for another fifteen minutes (based on your assessment) and walk away.
When the timer rings, or if it hasn't gone off but the house smells like it's on fire, go check your work. The potato should look plumped out too, and if it does, its really done. Be careful when you squeeze, 'cause it could pop. If the potato is still hard, let it hang in another five minutes.
Use that timer, and keep at it until you get the desired result. All oven temps vary and potato sizes vary, so you have to focus toward the end of bake time.
The veggies should look nicely roasted and collapsed in volume. But by having added that little bit of wine, they should look juicy, too. Let everything cool briefly. Then, when you know you won't burn yourself, put the potato in a personal serving bowl and cut it open. Squeeze the sides and work it generally with a fork.
First the potato will need sea salt and olive oil (I am never afraid to be liberal with olive oil--it is healthy and represents all the fat in this meal. Remember, a substantial number of vitamins are fat soluble.) Then introduce the cooked veggies, working them into the potato flesh. It should not look dry. If it does, add a few drops more olive oil. Taste. Season as necessary.
It seems I also had some Brussel sprouts on hand, and, splitting them into bite sized pieces, I roasted them in their own oiled dish while I was roasting everything else. Season them simply with salt and and black pepper and toss to coat them with the oil. They need nothing else, and you will reap great reward. Now these, you need to keep your eye on, as they will not give up their juices as will onions, and tomatoes. They will be done possibly in less than twenty minutes.
Altogether, it made a satisfying meal, leaving you wanting for little else but maybe a glass of wine. It is amazing how grateful your body is when you eat well.
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