Crispy Breaded Potato Bowls with Vegetable Stew

Crispy Breaded Potato Bowls with Vegetable Sew



Prep Time: 35 Min

Cook Time: 1 Hr 5 Min

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1. Preheat oven to 425 F

 

1. Pierce potatoes in thickest parts 2 or 3 times using a fork. Drizzle them with EVOO and sprinkle with sea salt and pepper.

 

1. Place the potatoes in the oven to bake for 45 – 60 minutes until easily pierced through with a knife or fork. Remove from oven and cool until ready to handle.

**Continue with the stew as the potatoes bake.

1. In a medium sized pot, add the butter and begin melting on medium heat. Once melted, add the EVOO, onion, celery, carrot, pepper flakes, and a good pinch of sea salt. Stir and cook 5 – 6 minutes.

 

1. Add the broccoli, cauliflower, mushrooms, bay leaves, dried thyme, dried rosemary, and another good pinch of sea salt. Cover and continue cooking 4 – 5 minutes until veggies are starting to go tender.

 

1. Pour in the veggie stock and bring to a boil. Once boiled, add the onion powder and poultry seasoning along with another seasoning of sea salt, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

 

1. Once the potatoes are cool enough to handle, use a knife to cut out a bowl in the center. Scoop out the potatoes into a bowl and set them aside. Once all the potatoes have been hollowed out, set up a breading station. Begin by coating the potatoes in flour, dip them in the egg and finish with the bread crumb coating. Return the breaded potatoes to the same baking sheet.

 

1. Spray the potatoes with cooking spray and return them to the oven. Bake 8- 10 minutes, flip, and continue baking another 4 – 5 minutes until crispy and brown. Remove and set the tray onto a cooling rack.

 

1. Split the scooped-out potatoes into 2 batches. Remove the skins from one batch and add them to the pot with the stew. This should thicken the stew up just enough to use it in the potato bowl. With the remaining potatoes, mash them together with a little butter, salt & pepper, and milk until they are the consistency you desire. Remove the stew from the heat and leave covered until potato bowls are ready.

 

1.  Scoop stew into the crispy potato bowls until filled. Use a TBSP. and your fingers to form the mash to fit the top of the potato bowls. Sprinkle them with salt and return them to the oven on BROIL at 500 F for 2 – 3 minutes until the tops have browned slightly.

 

1. Remove the potato bowls from the oven and set the tray onto a cooling rack for a few minutes. For service, scoop remaining stew into the bottom of your serving dishes and place the stuffed potato into the center of your dish, Finish with a sprinkling of fresh parsley and ENJOY!

                   Grocery List

• 4 Large White Potatoes
• ¾ C AP Flour
• ¾ - 1 C Seasoned Italian Bread Crumbs
• 2 Large Eggs

 

• 2 Tbsp. Unsalted Butter
• Drizzle EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• ¾ C Baby Carrots, diced
• Small Head Broccoli, chopped into smaller florets
• ¼ Head Cauliflower, chopped into smaller florets
• ¾ C Button Mushrooms, chopped
• 2 C Low Sodium Vegetable Stock
• 2 Bay Leaves
• Pinch Red Pepper Flakes
• 1 Tsp. Dried Thyme
• ¾ Tsp. Dried Rosemary
• ¾ Tsp. Onion Powder
• ½ Tsp. Poultry Seasoning
• Sea Salt / Cracked Pepper
• Handful Fresh Parsley, chopped