This dinner was so good, I’m compelled to break my rhythm of 1-2 posts per week and publish this immediately before I forget what I did. I must tell you from the onset that potatoes have not have been something you’re likely to find in the FOODalogue larder. I like them but somewhere along the line, I heard that they were loaded with sugar and that made them verbotten. I preferred to get my carbs from pasta. I may have been mistaken. There are nutrients and benefits to eating the occasional potato. And, I find it’s easier to control portion size with 1 potato than it is with pasta. The fact is I only ate half of this potato and am looking forward to cooking it up with an egg tomorrow morning.
This would be my take on a healthier and, to me, more tasty version of the ‘loaded’ potato which is usually laden with cheese, bacon and sour cream. Instead, I made slices and rubbed the potato with olive oil and a generous amount of salt.
While it was baking, I quickly sauteed spinach, garlic, sun-dried tomatoes and a few marinated artichoke leaves. When the potato was cooked, I stuffed the slots and an added a little dab of Manouri Greek cheese on top and put it back in the oven for a few minutes to warm the cheese.
The shrimp were simply rubbed with a little olive oil and salt, skewered on the rosemary stalk, and briefly grilled on high heat.
Once again, this was an unplanned menu that turned out great. Sorry you couldn’t be here to eat it with me, but I hope you enjoy the post.