As a vegetarian (well, picky pescetarian if you want to get super specific) I often find myself turning a side dish into a main dish.

Okay maybe two side dishes, because just eating cheesy, buttery potatoes for dinner might be frowned upon by normal human beings.

Gotta get some greens in there, right? 😉

But let’s be honest, who could possibly be frowning after trying a bite of the perfect twice baked potato?

No, no. There isn’t any bacon involved.

Or fake bacon, you know, the coconut kind. (Even though I really want to try that stuff sometime in the near future.)

Today, we’re talking apples.

Yes these creamy, cheesy potatoes are stuffed with Granny Smith apples!

So there’s a bit of healthy going on between all that butter and two types of cheese.

Everyone knows how well cheese and apples get along.

It’s that sweet and savory combo that makes this pairing so irresistible.

You must be drooling already (is it just me?) so let’s get to the details.

Fluffy russet potatoes are mashed with butter and nonfat milk, then mixed with extra sharp cheddar cheese, nutty Parmesan, sweet-tart Granny Smith apples, fresh ground black pepper and nutmeg, stuffed back into their skins, topped with more of both cheeses, dotted with butter and baked to golden, bubbly, cheesy perfection.

Just don’t burn your overeager taste buds please.

P.S. You could swap in some broccoli for the apples. Or make half with apples and half with broccoli!

P.P.S. Instead of cheddar, add 1 cup of crumbled blue cheese to the filling and up the Parmesan amount to satisfy your cheesy needs.

P.P.P.S. Serve these puppies with a simple green salad dressed in a light vinaigrette.

P.P.P.P.S. Whew! You could certainly coat your potatoes in oil and salt before baking, I’m just a little too lazy.