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½ cup moist sun-dried tomatoes or oil-packed sun-dried tomatoes, drained, blotted dry and cut into ½-inch pieces

2 teaspoons Madras curry powder

Pinch of crushed red pepper

1 garlic clove, grated

1 cup plain low-fat yogurt (optional)

Bring a large saucepan half full of water to a boil. Add the broccoli and ½ teaspoon of the salt and boil, uncovered, over medium heat until tender, about 3 minutes. Drain, rinse with cold water and set aside.

Place the almonds in a large skillet and cook over medium-high heat, stirring frequently, until toasted, about 2 minutes. Pour the almonds into a small bowl and set aside.

Reheat the skillet over medium heat until it is hot enough to sizzle and evaporate a drop of water. Add the oil. When it is hot enough to sizzle a piece of potato, add the potatoes. Cook, stirring, over medium-high heat until browned, about 8 minutes.

Add the mushrooms, onion, sun-dried tomatoes, curry powder, the remaining 1 teaspoon salt and crushed red pepper. Stir-fry, adjusting the heat to maintain a steady sizzle, until the potatoes and mushrooms are tender, 8 to 10 minutes.

Add the cooked broccoli and the garlic and stir-fry until heated through, about 2 minutes. Transfer the stir-fry to a serving bowl. Sprinkle with the almonds. Serve the yogurt on the side, if using.

Substitutions

Substitute 4 cups lightly packed baby spinach leaves for the broccoli florets. Add the spinach to the hot potato and mushroom mixture in step 5 and cook until wilted, 1 to 2 minutes.

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Make a Meal

Serve with Apple-Glazed Acorn Squash ([>]).

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TWICE-BAKED POTATOES WITH ROASTED POBLANO CHILES AND QUESO FRESCO

Twice-Baked Potatoes with Roasted Poblano Chiles and Queso Fresco ([>])

This is the iconic twice-baked potato given a Tex-Mex twist, with Mexican cheese and mildly spicy roasted poblano chiles. The recipe is easily doubled.

Cook Time: 35 minutes

Serves: 2 to 4

2 large russet potatoes, halved lengthwise

1 tablespoon extra-virgin olive oil

2 poblano chiles

¼ cup light or regular sour cream or crema (Mexican sour cream; see [>])

½ cup crumbled queso fresco, mild feta cheese or soft fresh goat cheese (about 2 ounces)

2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry and chopped

2 tablespoons chopped fresh cilantro

Coarse salt

½ cup shredded Monterey Jack, Manchego or other melting cheese (about 2 ounces)

Place a large baking sheet in the oven and preheat to 450°F for 10 minutes. Lightly brush the cut sides of the potatoes with the oil. Carefully remove the hot pan from the oven and arrange the oiled potatoes, cut sides down, in a single layer. Roast for 15 minutes. Use a wide spatula to turn the potatoes and roast until tender when pierced with the tip of a knife, 5 to 10 minutes more. Leave the oven on.

Meanwhile, evenly char the poblanos on all sides using a stove top pepper roaster or grill pan set over medium-high heat, a chef's torch or simply by holding the peppers with tongs (held with a mitted hand) over an open flame. Wrap the charred poblanos in foil to cool. When they are cool enough to handle, rub off the charred skins, split the peppers in half and discard the stems and seeds. Finely chop the chiles.

Holding the hot cooked potatoes with a dish towel or oven mitt, scoop out the flesh with a spoon, leaving a thin layer of flesh on the skins. Set skins aside. In a large bowl, combine the potato flesh, chopped chiles, sour cream, queso fresco, sun-dried tomatoes and cilantro and mash with a fork until blended. Taste and add salt, if needed.

Arrange the hollowed-out potato halves on the baking sheet and mound the potato mixture into each one. Sprinkle the cheese generously on top.

Bake until the cheese is melted and the potatoes are reheated, about 10 minutes, and serve. These can be made several hours ahead and reheated before serving. If you refrigerated them, they will take about 20 minutes in a 400°F oven to reheat.

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Make a Meal

For hearty appetites, serve 2 potato halves as a main course with a side of Blistered