GRILLED STEAK WITH TWICE BAKED CHAMP
The Irish don’t mess around with the poor misunderstood spud. We mean business when it comes to eating potatoes and since it’s almost St. Paddy’s Day, you bet I’m showcasing them! Only this traditional Irish dish has my own spin on it–twice baked and healthy.
Champ is just as authentic as it’s more famous relative, Colcannon. The main difference is the substitution of scallions or other greens for the kale or cabbage. Ask any Paddy what their favorite comfort food is and hands down Champ is in the top 5. I can remember many nights with a full belly of this brilliant inexpensive concoction. Gotta love that don’t you?
Potatoes have a bad rap for being a fat magnate but in fact, it’s just the opposite.
Sear the steaks on high heat and cook to desired temperature.
5 baking potatoes
1/4 cup green onion – chopped
1 cup chicken broth
S&P to taste
Traditionally Champ is made with milk and butter but I’ve substituted chicken broth (you could use veg broth as well) to ‘healthify’ the ol’ faithful.
Begin by individually wrapping each potato in foil. Place on a baking sheet. Bake for 1 hour approx or until cooked through on 380°F. Once cooked slice each potato in half lengthwise. Let cool to handle. Once cooled enough to touch, using a dessert spoon, scrape the cooked potato into a mixing bowl. Be careful not to brake the skin of the potato. Leave an 1/8′ of potato on the rim of each potato skin. Once all the flesh has been removed, mash. Add broth and season with S&P. Once taste has been acquired, add chopped green onion and mix. Fill each potato half with mashed champ and refrigerate until needed.
To reheat: Preheat oven to 375°F. Pop potatoes in the oven for 15-20 minutes or until potato is warmed through and the top crispy.
Serve with your favorite veg and you’re on your way to St. Paddy’s Day!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.