Buttered White Bean and Gremolata Loaded Potatoes
/Ahhh, yes. Friday. We made it. Let me buy you a drink, or a mocktail, or a chocolate milk, or a basket of tortilla chips.
Or, let me share this fantastic + super easy loaded baked potato recipe with you instead of promising things I can't actually deliver. Deal?
Remember reading about my friend Erin last week? The online baby shower? The avocado pesto chickpea sandwich? I know you remember!!
Anyway!
Erin is not only about to give birth to a living + breathing tiny human being, but she also just gave birth to her second cookbook, The Easy Vegetarian Kitchen! Erin is one of those hardworking individuals who is always accomplishing BIG things. She's one I always ask, how do you do it all?? Basically, she rules. Not only does she rule at life in general but also in the recipe making + food photographing categories.
Erin is a pro at making simple, comforting, and seasonal vegetarian fare that is extremely approachable. She uses ingredients that are easy to find in store, grow on your own, or pick up at your local farmer's market. Then she combines those ingredients together to make some seriously impressive meals.
Erin took a very unique approach with this cookbook. She came up with 50 classic recipes and then added four seasonal variations to each of those 50. For example, in the book you'll find a recipe for Basic Loaded Potatoes Potatoes and then you'll find four variations for each of the four seasons that add seasonal ingredients. So really, there are 250 recipes and variations in total. The chapters span from breakfast to dessert and everything in between.
Basically, you'll never run out of recipe ideas with Erin's beautiful + genius cookbook! I couldn't even decide which recipe to make first, so I decided to make three spring variations and give you a little teaser. I'm sharing one recipe below in full, but you'll have to buy the book to get all of the rest!
Big congrats to Erin!! I don't know how you do it all. And you do it all so well. xo
printed with permission from: Erin Alderson and Fair Winds Press
recipe from: The Easy Vegetarian Kitchen
Buttered White Bean and Gremolata Loaded Potatoes
gluten-free // yield: 2-4 servings
Basic Loaded Potatoes:
- 2 medium russet potatoes or sweet potatoes
- 1 tablespoon olive oil
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Preheat the oven to 425° F. Scrub the potatoes, pierce a few times with a fork, and rub with olive oil. Place in a roasted pan and bake until soft and a knife can be inserted with ease, 45-55 minutes. Remove from the oven and carefully slice in half. Scoop out the insides and mix with heavy cream, butter, salt, and pepper. Fill the potato skins with the potato mixture and top with your favorite topping.
Buttered White Bean and Gremolata Potatoes: (gremolata is a garnish made with minced parsley, lemon peel, and garlic)
- 1 recipe Basic Loaded Potatoes
- 2 tablespoons unsalted butter
- 1 cup cooked cannellini beans (drained and rinsed if using canned)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 2 teaspoons lemon zest
- 1/4 cup minced parsley
Prepare the Basic Loaded Potatoes as directed.
Melt the butter in a skillet over low heat. Add the beans, salt, and pepper and cook until warm, 3 to 4 minutes. In a small bowl, combine the minced garlic, lemon zest, and parsley.
Divide the bean mixture among the potato halves and finish with a sprinkle of the garlic mixture.
Erin's recipe for basic Morning Oats is photographed above.
Her spring variation, Roasted Strawberry and Pistachio Morning Oats, is photographed below.
Such a nice change of pace from my normal oatmeal mix-ins! I've never actually put pistachios on oatmeal. And you gotta love that color contrast!
Below we have Erin's spring twist on Lentil Stew. The spring version switches from red lentils to green and adds chard to the mix along with a side of garlic rice. We so enjoyed this for dinner last night and can't to eat the leftovers with an egg on top (obvz).
Cheers to the weekend!
Ashley
