Dinner Sides Selection Recipe

Prepare the Potatoes

Peel and chop the Russet potatoes into even chunks. Place in a pot of cold salted water.

Cook the Potatoes

Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and return to the pot.

Mash and Season

Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

Prepare the Vegetables

Chop the carrots and broccoli into bite-sized pieces.

Cook the Vegetables

Toss the vegetables with olive oil, garlic powder, salt, and pepper. Roast in the oven at 400°F (200°C) for 15-20 minutes until tender.

Bake the Potato

Preheat the oven to 425°F (220°C). Pierce the potato with a fork and rub with butter and salt. Bake for 45-60 minutes until tender.

Serve

Cut open the baked potato, fluff the inside with a fork, and top with butter, sour cream, chives, salt, and pepper.

Bake the Potato

Preheat the oven to 425°F (220°C). Pierce the potato and rub with butter and salt. Bake for 45-60 minutes until tender.

Prepare the Filling

Let the potato cool slightly, then slice in half and scoop out the insides into a bowl.

Mix Filling

Add butter, sour cream, cheddar cheese, chives, salt, and pepper to the scooped potato and mix until smooth.

Fill and Bake Again

Spoon the filling back into the potato skins and bake for an additional 15-20 minutes until heated through.

Serve

Top with additional chives and serve warm.