Cuisinart CUSTOM CLASSIC TOB-40, Instruction And Recipe Booklet

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7
Twice Baked Potatoes
During the holidays and other dinner parties, oven space and time
can be scarce . This delicious side dish frees up your main oven
for larger items like a turkey or roast .
Makes eight servings
4 Idaho or russet potatoes (10 to 12 ounces each)
1 teaspoon olive oil, divided
²∕³
cup lowfat milk
2 tablespoons unsalted butter, plus 1 teaspoon for finishing
½ cup sour cream
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh chives
1 . Preheat the toaster oven to 400°F on the Bake setting with the rack in
position B .
2 . Rub each potato with ¼ teaspoon of olive oil, and then evenly prick about 6 to
8 times with a fork . Place potatoes directly on the rack and bake for about 55
to 60 minutes . Remove and let cool slightly . Reduce oven temperature to
375°F .
3 . When potatoes are cool enough to handle, halve each one and scoop out
cooked potato, leaving a ¼-inch thick potato shell . Reserve cooked potato
and skin shells .
4 . Place cooked potato in a medium bowl . Add milk and 2 tablespoons of the
butter . Using a potato masher or hand mixer, mash/beat until smooth . Add
sour cream, salt, pepper and chives . Mash/beat to combine completely .
Generously fill the potato shells with potato mixture . (Potatoes may be
prepared a day ahead to this point – cover and refrigerate . Bring to room
temperature before baking .)
5 . Line the baking pan with aluminum foil . Arrange potatoes on prepared pan .
Melt remaining teaspoon of butter and drizzle on potatoes . Bake for 35 to 45
minutes, until potatoes are hot and golden on the tops .
Nutritional information per serving:
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g
sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g
Broccoli & Cauliflower Gratin
To make this recipe your own, substitute your favorite cheeses for the Cheddar .
Makes eight servings
nonstick cooking spray
2½ pounds broccoli and cauliflower florets (a mix of the two, amounts
needn't be equal)
1 garlic clove, finely chopped
½ medium onion, finely chopped
1 teaspoon extra virgin olive oil
½ teaspoon sea or kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
2 cups shredded Cheddar, divided
¾ cup panko breadcrumbs, divided
¼ cup grated Parmesan
1 . Lightly coat a 9-inch square baking pan with nonstick cooking spray .
2 . In a large stockpot, bring salted water to a boil . Add broccoli and cauliflower
and cook 2 to 3 minutes, until bright and just tender . Immediately put
vegetables into a large bowl of ice water . Drain and reserve in a large mixing
bowl .
3 . Preheat the toaster oven to 400°F on the Bake setting with the rack in
position A .
4 . Line the baking pan with aluminum foil . Toss the garlic and onion with the
olive oil and a pinch each of the salt and pepper . Put on the prepared pan in
the preheated oven and roast for 8 to 10 minutes .
5 . Add the roasted garlic and onion to the bowl with the blanched vegetables .
Add the remaining salt and pepper, half of the Cheddar and half of the
breadcrumbs . Toss to fully combine .