Bake a big batch of potatoes early in the week and just reheat a few for these Stuffed Taters with Tahini Dressing. If you make a large batch of the Tahini Dressing, it keeps well in the fridge and is a delicious topping for cauliflower, broccoli, or Brussels sprouts throughout the week.
Is this your first exposure to the ingredient tahini? If so, let’s take a moment to meet this delicious ingredient. If you were to take a handful of sesame seeds and grind them in your blender until they form a thick, smooth paste, you’ve just created tahini. If you’ve ever eaten that delightful, middle eastern, dip called hummus, then you’ve eaten tahini, since it is a major ingredient in hummus. It’s a very simple ingredient that packs a strong flavor. It’s also a high-calorie ingredient, hence we use it in condiment form only – trying to keep our waists trim, you know. At the grocery store, tahini is usually found in the ethnic section, but ask for help is you can’t find it. There are numerous brands to choose from, so look for one with only 100% hulled sesame seeds as the ingredient. We keep a jar of Kevala Organic Tahini in the Garden Dish refrigerator at all times.
- 4 large - baked russet potatoes
- 1 16 oz pkg - broccoli florets, fresh or frozen
- Tahini Dressing
- 1/3 cup - tahini
- 1/3 cup - lemon juice
- 1/3 cup - water
- 1 tsp - prepared mustard
- 1/4 tsp - garlic powder
- 1 tsp - smoked paprika
- Blend the Tahini Dressing ingredients in a food processor or blender. Set aside.
- Warm the already-baked potatoes in a microwave or conventional oven until hot.
- Cook the broccoli according the package directions, or cook in a microwave until hot.
- To serve, slice open a potato, top with broccoli, ladle on some of the tahini dressing, and sprinkle with a dash of smoked paprika.
Nutrition (per serving): 448 calories, 71% calories from carbohydrates, 11% calories from protein, 19% calories from fat, 9.5g fiber.