Ingredients
2 baking potatoes
4 slices bacon
3 Tbs. olive oil
2 shallots, chopped
2 garlic cloves, chopped
1 bunch broccoli rabe
1/2 cup chicken stock
1/4 ts. red pepper flakes
3 oz. feta cheese
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Record your recipes and experiments — organized cooking journal
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Record your recipes and experiments — organized cooking journal
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Preheat oven to 450. Wash potatoes and microwave 3 minutes on each side. Cut in quarters and let cool. Saute bacon until crisp; drain and dice. Saute shallot and garlic in olive oil slowly until soft. Wash broccoli rabe; cut and discard thick stems. Slice bunch across in 1" pieces. Add broccoli rabe, chicken stock and red pepper to pot and saute covered 15 minutes. Scoop potato off skins and mix with bacon, half of feta and salt and pepper. Brush skins top and bottom with olive oil; salt and pepper. Divide potato mixture over skins, top each with heaping tablespoon broccoli rabe and sprinkle with remaining feta cheese. Bake on baking sheet 15 minutes, until skins are crunchy, greens are slightly crisped and feta is golden brown. Serve hot.