Snack: Potato Skins with Broccoli Pesto

This recipe includes fertility superfoods such as:

Broccoli, Lemon, Basil

Health and fertility benefits of Potato Skins with Broccoli Pesto

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 medium russet potatoes
2 cups broccoli florets
1 garlic clove
1/4 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh basil leaves
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt
Freshly ground pepper
1/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese

Instructions

Scrub the potatoes and prick all over with a fork. Microwave at high heat for 8 minutes, or until tender throughout. Alternatively, bake the potatoes in a 350 ° oven for about 1 hour. Transfer the potatoes to a work surface and let cool slightly.
Meanwhile, in a large pot of boiling salted water, cook the broccoli until tender and bright green, about 4 minutes. Drain the broccoli, reserving some of the cooking liquid.
In a food processer, process the garlic until minced. Add the broccoli and pulse until chopped. Add the parsley, basil, lemon zest, lemon juice and 1 tablespoon olive oil and puree until smooth, about 2 minutes; scrape down the side of the processor bowl as needed. If the pesto seems dry, add some of the cooking liquid. Season with salt and pepper and transfer to a bowl.
Preheat the broiler. Halve the cooled potatoes lengthwise. Using a small spoon or scoop, carefully remove some of the potato flesh from each potato half, leaving a shell about 1/4 inch thick. Cut each potato half crosswise into 3 equal pieces. Put the potato pieces skin side up on a baking sheet and brush the skins lightly with oil. Broil until crisp and golden in spots, about 2 minutes.
Turn over the potato shells on the baking sheet and fill each shell with about 1 tablespoon of the pesto. Sprinkle the filled potato shells with the cheese. Broil until the pesto is bubbly and the cheese is melted and golden brown, 2 to 3 minutes. Serve the potato skins hot.

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