Stuffing a baked potato is a great way to turn a potato into a meal, but an easier way is to simply split the potato and top, or load, the potato with a cheesy vegetable sauce. Here I have used the broccoli-like vegetable, Romanesco, but broccoli or cauliflower can also be used.
Find out more about Romanesco in this previous post.
Baked Potatoes Loaded with Cheesy Romanesco
This is a satisfying vegetable meal that needs nothing else, but you might like to serve a salad of mixed leaves or grilled bacon on the side.
4 large potatoes
sea salt and freshly ground black pepper
1 head (about 300g) broccoli, divided into small florets
chopped fresh parsley
1 small onion, diced
2 tbsp plain flour
1 cup milk
1 tbsp wholegrain mustard
100g Camembert cheese, cubed
1 Preheat oven to 200°C.
2 Wash potatoes, but do not peel, dry with paper towels. Pierce with a fork in several places and grind over salt. Place
potatoes on a baking tray and cook, turning over halfway through, for 45-60 minutes or until tender and cooked through.
3 Meanwhile, steam or microwave Romanesco until tender. Drain and set aside.
4 For the sauce, place onion with butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and thickens. Remove pan from heat, add mustard and Camembert and stir until Camembert melts and sauce is smooth. Season to taste with salt and black pepper, add cooked Romanesco and mix to combine.
5 To serve, split potatoes, top with sauce and scatter with parsley.
So tell me, have you come across Romanesco?
Where did the ingredients for this dish come from:
Potatoes, onion, Romanesco: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients: butter, flour, wholegrain mustard salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other recipes using Romanesco you might like to try: