Have you ever had one of those days when you get home and had the best of intentions, but then the big comfy couch gets the best of you? Well, that was me yesterday.
Hump day slump + dull headache = NAPTIME!
I am usually not a napper. Mike gets that title. But today, napping was wonderful. An hour and a half of uninterrupted sleepy time.
The only thing that wasn’t wonderful was waking up and remembering that baked potatoes were on the menu.
Originally we were supposed to have pulled pork, but I had to switch it due to scheduling. Therefore, baked potatoes it was.
The only problem? Potatoes take an hour to prepare and it was already 6:30pm when we woke up.
Hmmmm, what to do.
Then, the best thing happened – a new recipe shortcut!
Introducing…
Broccoli in a Haystack
Print this recipe!
- 2 baking potatoes
- seasoning salts
- 1 1/2 C frozen broccoli florets
- sliced ham
- reduced fat mozzarella cheese
- reduced fat sour cream with ranch seasoning
Slice each baking potato into six wedges (in half lengthwise, and then into thirds). Place on a baking sheet.
Pour approximately 1-2 T of olive oil over the potatoes and add a few shakes of garlic salt and seasoning salt. Mix well.
Bake at 425 for 20 minutes. Turn potatoes over and bake for an additional 15 minutes.
While the potatoes are baking, cook frozen broccoli according to package directions. Chop ham into small pieces. Add ranch
seasoning to sour cream.
When the potatoes are finished baking, stack in alternate directions to form a "haystack".
Add the toppings that would have originally gone on top of the traditional baked potato and nestle them into the middle of the haystack.
At this point you can add a few dollops of the ranch seasoned sour cream on top of the broccoli and ham.
Top with cheese and put back into the oven until melted. Serve with a bit more reduced fat sour cream on the side if needed.
The cooking time of this dish was reduced by 25 minutes simply by cutting the potatoes into wedges.
Great time saving tip! Enjoy!
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