To my Fellow Pink Smoothieites. Being from the Midwest, I love potatoes. There are so many ways to prepare them. Let me share my twice-baked potato recipe with you. It can be adapted to suit your family's taste buds. I wrapped 2 potatoes in aluminum foil and baked them in a 425 degree oven for an hour. While the potatoes were baking, I steamed chopped broccoli for 10 minutes in a steamer and added some spinach and chopped onion the last 5 minutes. After baking the potatoes I unwrapped them and let them cool for awhile. I halved the potatoes and then I scrapped the insides of the potatoes into a bowl, leaving about 1/4 inch of potatoes in the skins so that they wouldn't collapse. The steamed veggies were added to the potatoes along with 1 Tbsp of extra virgin olive oil, some Parmesan cheese, sea salt, freshly ground black pepper and a small amount of rice drink. I also added some red clover and alfalfa sprouts and, using a hand mixer, blended the mixture well. After putting this mixture back into the potato skins and sprinkling more Parmesan cheese, I baked them in a 350 degree oven for 20 minutes. They were delicious!
