Baked potatoes with grilled spinach and broccoli sandwich

This post actually has two recipes but since I made them at the same time, I will write about both of them. This recipe came out of the blue, was totally unplanned and after a few ‘accidents’ came out so well that I am going to make it again. We already had an early dinner that day but A had to wake up at midnight to work on his thesis. Now I don’t know about you but I cannot study if I am hungry. So I usually keep supplying a steady stream of midnight snacks, which we both gobble up, not too heavy but enough to fill your stomach and not make you sleepy.
There are many ways you can bake potatoes, just make sure you have time. It takes at least 1 and a half hours to bake them in an oven and if you add the prep time, you need to plan this at least 2 hours in advance. I was squirming in my bed in hunger waiting and waiting and the fact that the house was filled with a buttery smoky aroma just whetted my appetite. For the second recipe I used broccoli and spinach but you can add other vegetables too. This meal is very nutritious as very less frying is involved, less oil and the veggies are obviously good for you.

For Baked potatoes with cheese

Prep time: 10 min Baking time: 1 ½ hours Serves: 2
Ingredients:
Potatoes: 2 large, preferably russet
Olive oil: 1 tsp
Garlic powder (or garlic paste): 1 tsp
Onion powder (or onion paste): 1 tsp
Oregano: 2 tsp
Salt and pepper to taste
Butter: 2 tsp
Grated cheese: ½ cup

Method:
1) Wash the potatoes thoroughly and poke them with a fork or knife to make tiny holes.
2) Apply some olive oil and rub garlic and onion powder/paste.
3) Sprinkle some salt and pepper over them and wrap individually in aluminium foil.
4) Bake for 1 ½ hours in a pre-heated oven at 350 degrees F.
5) Poke them with a fork to check if they are done. If yes, take them out of the foil and peel the skin. Be careful, it will be very hot, but the skin should come out easily.

6) Cut the potatoes into rough chunks and add oregano, salt and pepper to taste.
7) Add a little butter and sprinkle grated cheese over it and bake it in the open foil for 5 min till the cheese melts. Serve hot.

For sandwich:

Prep time: 5 min Cooking + baking time: 30 min Serves: 4 (sandwiches)
Ingredients:
Broccoli: 2 cups
Spinach: 2 cups
Peas: 1 cup
All-purpose flour/maida: 1 tbsp
Milk: ½ cup
Garlic powder/paste: 1 tsp
Butter: 1 tsp
Grated cheese: ½ cup
Brown bread: 8 slices
Salt and pepper to taste

Method:
1) Boil broccoli florets for 5 min. Add spinach (chopped or use Baby Spinach leaves) and peas and boil for another 5 min minutes. Drain and mash them.
2) In a hot pan, toast the flour until light brown and add milk to make a paste.
3) Add salt, pepper, garlic powder, butter and stir till the paste thickens.
4) Now add the mashed vegetables and cook them in the above mixture for 5 minutes. Sprinkle cheese and keep stirring till the cheese melts.
5) Put a generous amount of this paste on two slices of bread each and press them to make a sandwich.
6) Grill in the oven for 7 minutes till the bread is toasted. (You can put it next to your baked potatoes).

7) Serve separately or with baked potatoes.