Tag Archives: happy hour

Roasted Broccoli and Bacon Potato Skins

Now that order has been restored to the world with Tom Brady back at the helm of the Patriots I figured I would share a great football dish for this Sunday.  These potato skins are admittedly not as good as the deep fried ones (is anything baked as good as fried???) but they do the trick and even manage to sneak in a little broccoli as well.  I made these last week when we hosted some friends for football and they were all gone by halftime.  It’s usually tough to find a vegetarian bar snack but this is super easy to leave the bacon off and with all the other toppings you won’t be missing much.  Let’s go Pats!

Image result for free tom brady

Roasted Broccoli and Bacon Potato Skins (printable version at the end of the post)

Inspiration:  are you ready for some football??

Special Equipment:  none

  • 2 Russell potatoes
  • 3 tablespoons olive oil
  • 1 small head of broccoli, cut down into small bite size florets
  • 3 slices of bacon
  • 1/2 cup shredded cheddar
  • 2 scallions, sliced
  • 1/2 cup sour cream

Heat your oven to 400 degrees.  Make sure to scrub your potatoes clean then rub with a about a teaspoon of olive oil, prick several times over with the tines of a fork, and then put them directly into the oven onto the grate.

DSC01055

Bake the potatoes for 1 hour, hour and 15 minutes if they are very large.  In the meantime toss the broccoli with a tablespoon of olive oil and salt and pepper and spread on a baking sheet.  In the last 15 minutes of baking the potatoes toss in the broccoli to roast.  Turn off your oven and turn on your broiler.  While the potatoes cool, cook the bacon in a large skillet until crispy (about 5 minutes) and then crumble and set to the side.  Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the insides, leaving about 1/4 inch of potato still in the skins.

DSC01057

Be sure not to cut through the skin, the easiest way is with a teaspoon.  Using the remaining olive oil drizzle both sides of the skins and salt and pepper them.  Put them skin side up on a baking sheet and broil for 3 minutes.  Flip them and broil 3 minutes more.

DSC01069

Pull out the baking sheet and fill the skins with as much cheddar and broccoli as you want/can fit.  Broil again for another 2 to 3 minutes until the cheese melts.  Top with sour cream and scallions.

DSC01068

Roasted Broccoli and Bacon Potato Skins

  • Servings: 4 skins
  • Print

Special Equipment:  none

  • 2 Russell potatoes
  • 3 tablespoons olive oil
  • 1 small head of broccoli, cut down into small bite size florets
  • 3 slices of bacon
  • 1/2 cup shredded cheddar
  • 2 scallions, sliced
  • 1/2 cup sour cream

Heat your oven to 400 degrees.  Make sure to scrub your potatoes clean then rub with a about a teaspoon of olive oil, prick several times over with the tines of a fork, and then put them directly into the oven onto the grate.  Bake the potatoes for 1 hour, hour and 15 minutes if they are very large.  In the meantime toss the broccoli with a tablespoon of olive oil and salt and pepper and spread on a baking sheet.  In the last 15 minutes of baking the potatoes toss in the broccoli to roast.  Turn off your oven and turn on your broiler.  While the potatoes cool, cook the bacon in a large skillet until crispy (about 5 minutes) and then crumble and set to the side.

Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the insides, leaving about 1/4 inch of potato still in the skins.  Be sure not to cut through the skin, the easiest way is with a teaspoon.  Using the remaining olive oil drizzle both sides of the skins and salt and pepper them.  Put them skin side up on a baking sheet and broil for 3 minutes.  Flip them and broil 3 minutes more.  Pull out the baking sheet and fill the skins with as much cheddar and broccoli as you want/can fit.  Broil again for another 2 to 3 minutes until the cheese melts.  Top with sour cream and scallions.

 

 

 

Happy Hour for Two

DC is a pretty over-scheduled town.  I am as guilty as the next with every weekend jam packed with plans, usually with several groups of friends at a time.  However, every once and a while it’s nice to be able to sit down and just spend time one on one.  It had been way too long since I had some quality time with my friend Ali so I had her over for a happy hour for two.  By hosting at home you can really hear each other and not have to worry about hovering waiters or people trying to get your stools at the bar.  We got together on a Friday night so I wasn’t going to have time to cook anything.  This is what I like to call an assembled menu, where you just have to pick the best products, display them nicely and dive in!

DSC02637

First thing is first – wine.  I picked a white and a red so we had options.  You don’t need to be a wine expert to pick a good bottle.  Easiest way is to pick your own house wine (feel free to steal mine from that post!) and have them on hand.  Here since I bought a French baguette and French tarts I picked a nice Bordeaux and a light French white to compliment the spread.  I wanted to have a little more than just a cheese board for this happy hour because there was a lot of gossip to catch up on – just wine plus cheese usually makes for a terrible next morning!  I got a nice chunk of aged English cheddar and paired it with wheat biscuits, fig jam, sliced apples and green grapes.

DSC02631

I simply cannot ignore my love of goat cheese so I crumbled it up and put it in lovely, tender endive leaves.  Drizzled with honey and sprinkled with crushed pink peppercorns these are the perfect one bite.  Endive leaves is a nice way to keep your carbs in check and they make a lovely presentation.

DSC02633

Since I was saving calories with the endive I decided to grab a mini baguette and serve it with high quality olive oil for dipping.  Don’t get too precious here – I just tore the baguette in half and then Ali and I could rip off what we wanted and dip away.  To round out the selection I got some green marinated olives, peppadews and marcona almonds.

DSC02635

I always like to add a little something special to make my guests feel really pampered and these tiny adorable fruit tarts are just the ticket.  I got these from Whole Foods but check your local bakery and grab what looks good.  This was a great way to cap off the week and connect with my dear friend – I have included a shopping list below to make it even easier for you to have a little happy hour for two.  Cheers!

Happy Hour For Two

  • Servings: 2
  • Print

  • 1 bottle red wine and 1 bottle white wine
  • large piece of cheddar or other hard cheese
  • granny smith apples, thinly sliced
  • large bunch of grapes
  • crackers (I love these Bretons or Carr’s Water Crackers)
  • fruit jam to pair with cheese (my fave is this fig jam)
  • bread and olive oil for dipping
  • 1 head of endive
  • 2 to 3 ounces goat cheese
  • honey and pepper (I used pink peppercorns but regular ground pepper is fine)
  • olives and pickled peppers like Peppadews
  • nuts – I used Spanish marcona almonds
  • 2 single serve desserts like these fruit tarts
  • some flowers for the table

%d bloggers like this: