Crispy Potato Veggie Melt

Crispy bottom, creamy middle, gooey top, that’s why you should always throw in a few extra potatoes for later in the week when you’re making baked potatoes. 

Preheat your oven to 500.  Place your fully baked potatoes in an oven proof dish, squash them flat with a potato masher, salt, pepper, and drizzle generously with olive oil. When your oven reaches temperature, roast on a lower rack for approximately twenty minutes.

While your potatoes are cooking, slice up some mushrooms, scallions, spinach, kale, or leftover veggies you may have in the fridge…broccoli, cauliflower, or peppers…nearly anything will work. Sauté together until they’re soft and wilted, then salt and pepper to taste. You could add some chili flakes too for some heat. 

When your potatoes are crispy on the bottom and around the edges, pull from the oven and cover with the sauteed veggies and some shredded cheddar, mozzarella, or Monterey Jack cheese.  Turn the oven down to 350 and bake for another fifteen minutes.