Traditionally the Maine Building on the Avenue of the States at the Big E fair is a destination for baked potatoes each September. The Maine Potato Board serves baked potatoes to thousands of eager fair-goers each year. Below is their recipe for twice-baked potatoes, a perfect dish for an easy summer main course!
6 Maine russet potatoes
1 tablespoon olive oil
1 small onion, finely chopped
1/2 head broccoli, cut into small pieces and steamed
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1/3 cup warm milk
1 tablespoon butter
Freshly ground black pepper, to taste
Preheat oven to 400 degrees F.
Pierce holes in the potatoes and bake for 45 to 60 minutes, depending on size.
In a skillet over medium heat, warm the oil. Add the onions and cook until golden.
Reduce oven temperature to 350 degrees F.
When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell.
Mix the pulp with cooked onions, broccoli, cheeses, milk, butter, and pepper.
Stuff the potato shells and place them on a greased baking sheet.
If filling is warm, bake for 10 to 15 minutes. If filling is cool, bake for 20 to 30 minutes.
Makes 12 servings as a side dish, 6 servings as a meal.
(Find more mouth-watering potato recipes from the MPB here)