and DIY Toppings Bar
Ingredients: Russet potato • Broccoli • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion.
Allergens
Utensils
Tags
Russet Potato
2 unit(s)
Broccoli
227 g
Green Onion
2 unit(s)
Cheddar Cheese, shredded
0.5 cup
Soy Sauce
0.5 tbsp
Cream Cheese
1 unit(s)
Cream Sauce Spice Blend
10 g
Bacon Strips
100 g
Mushrooms
113 g
Garlic Spread
2 tbsp
Crispy Shallots
28 g
Pepper
0.25 tsp
Milk
0.5 cup
Salt
0.25 tsp
Oil
1.5 tbsp
Butter
2 tbsp
- Before starting, preheat the oven to 475°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp (1 tbsp) oil, then season all over with salt and pepper.
- Microwave on high for 6-8 min, carefully flipping halfway through, until fork-tender.
- Transfer potatoes directly to the top rack of the oven. Bake for 15-20 min, until flesh is tender and skin is crisp. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven for 1 hr-1 hr and 20 min, flipping halfway through, until flesh is tender and skin is crisp.)
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- While potatoes cook in the microwave, roast bacon in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, cut any large broccoli florets into bite-sized pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Thinly slice mushrooms.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When hot, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened. Add soy sauce. Stir to coat. - Transfer mushrooms to a small bowl. Set aside.
- Heat a medium pot over medium (use a large pot for 4 servings).
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to coat. Cover and cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp and water is absorbed.
- Remove from heat. Transfer broccoli to a plate, then cover to keep warm.
- Carefully rinse and wipe the pot clean.
- Reheat the same pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then green onion whites. Stir for 30 sec, until butter melts.
- Sprinkle Cream Sauce Spice Blend over green onions. Stir until coated.
- Add 1/2 cup (1 cup) milk. Bring to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Reduce heat to low, then add cream cheese and cheddar cheese. Stir for 1-2 min, until cheddar cheese melts and sauce is smooth.
- Remove from heat, then season with salt and pepper. Cover to keep warm.
- Halve potatoes lengthwise.
- Divide potatoes between plates. Fluff the cut sides of potatoes with a fork, then top with garlic spread. Season with pepper.
- Chop bacon and transfer to a small serving bowl. Pour cheese sauce into a small pitcher or gravy boat.
- Place remaining toppings (green onion greens, crispy shallots, mushrooms and broccoli) in the centre of the table so everyone can dress their own potatoes.
1020
kcal
Calories
79
g
Fat
34
g
Saturated Fat
66
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
25
g
Protein
110
mg
Cholesterol
1760
mg
Sodium
1.5
g
Trans Fat
1800
mg
Potassium
400
mg
Calcium
4
mg
Iron
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
