I am a perfectionist who never reaches perfection. I am constantly criticizing myself for not working hard enough, not being good enough and not producing the best possible results. It makes it really difficult to get anything accomplished sometimes.
People tell me that my perfectionism means that I’m always going to have an amazing product but I couldn’t disagree more. Instead of always working to do my best, I freeze up. I work myself into a panic as the voice in my head yells “You’re not good enough! You’re going to fail!” YOU’RE. GOING. TO. FAIL.
On those days, no one can talk me out of it. Sometimes I’m able to stand up to the voice (my voice) and talk myself back to reality, other days I crumble into a ball, rocking and sobbing as I get nothing accomplished, yet again.
I do cling to the idea that maybe, if nothing else, I will produce work that is slightly better than average. And maybe, just maybe, that’s good enough.
These Broccoli Cheddar Twice-Baked Potatoes are a vegetarian, easy-to-prepare side dish that the whole family will love.
- 4 large potatoes
- 1/2 cup sour cream or creme fraiche
- 2 cups steamed broccoli, chopped
- 1 cup grated sharp cheddar cheese, plus more for garnish
- 3 tablespoons fresh chives, chopped finely
- 1/2 teaspoon kosher salt, or to taste
Preheat oven to 400 degrees F.
Pierce potatoes several times with a fork, place on a baking sheet and cook for 1 hour (or until cooked through). Allow to cool briefly.
Slice off top 1/3 of each potato, setting aside for a different use. Use a spoon to carefully scoop the potato filling from the bottom halves into a large bowl while leaving the skins in tact.
Use a potato masher to break down the potatoes. Stir in the sour cream, broccoli, cheese, chives and salt.
Scoop the filling back into each potato. If desired, grate some additional cheddar cheese on top of each potato for presentation.
Bake the potatoes for an additional 10 minutes or until heated through.