Bracket Buster Tater Bites
Bracket Buster Tater Bites
By Laura Kurella |
March 18, 2018 10:00 am
Bring the goodness of a garden onto your palate – in just one bite – with these simple yet special Bracket Buster Tater Bites that are stuffed with super fresh ingredients to provide both flavor and fun for your tongue – ah!
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6
potatoes
1 teaspoon
ground black pepper
1 cup
milk, any kind
3 tablespoons
avocado oil
1
yellow onion, diced
1
red belle pepper, diced
1 cup
broccoli florets
2 cloves
garlic, pressed
4 tablespoons
toasted sunflower seeds
1 teaspoon
dried basil
1/2 teaspoon
sesame seeds
1
Preheat oven to 350 degrees. Pierce potatoes with a fork then bake for one hour or until soft. Alternately, place in a microwave and cook for five minutes, turning every few minutes, until tender.
2
Allow potatoes to cool a few minutes then cut to create boats, either long-ways in half or zigzag across the midline or, in half short-ways. Scoop out most of the pulp, leaving enough to support the skin to be used as a boat.
3
In a bowl, mash potato pulp then adds milk and season with salt and pepper.
4
In a skillet over medium-high heat, combine oil and onion, stirring well and cooking for about 4 minutes then add broccoli and bell pepper and cook until broccoli gets bright about 4 minutes.
5
Add garlic, sunflower seeds, basil and sesame seeds and stir then cook for about 2 minutes then remove from heat.
6
Fill potato skins half full with mashed potato mixture then spoon vegetable mixture on top. Serve immediately or hold warm in an oven.
Laura Kurella
Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.
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