Broccoli Cheddar Stuffed Potatoes yield 4 servings
Ingredients:
6 large baking potatoes (10 oz. each)
1 head broccoli, cut into small florets
1/2 tsp. salt
6 oz. marble cheese, shredded (1 cup)
1/4 cup. sour cream
Directions:
Preheat oven to 400°F. Bake potatoes until tender when pierced with a fork, about 1 hour.
Meanwhile, in medium saucepan, combine broccoli, salt and 2/3 cup water. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes. Drain well and set aside.
Remove potatoes from oven and cool slightly. Reduce oven temperature to 350°F. Line baking sheet with foil.
Cut each potato lengthwise in half. Scoop out flesh into medium bowl, leaving 1/2-inch-thick shells. With fork, mix cheese and sour cream into potato flesh; fold in cooked broccoli. Season with salt and freshly ground pepper to taste.
6 large baking potatoes (10 oz. each)
1 head broccoli, cut into small florets
1/2 tsp. salt
6 oz. marble cheese, shredded (1 cup)
1/4 cup. sour cream
Directions:
Preheat oven to 400°F. Bake potatoes until tender when pierced with a fork, about 1 hour.
Meanwhile, in medium saucepan, combine broccoli, salt and 2/3 cup water. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes. Drain well and set aside.
Remove potatoes from oven and cool slightly. Reduce oven temperature to 350°F. Line baking sheet with foil.
Cut each potato lengthwise in half. Scoop out flesh into medium bowl, leaving 1/2-inch-thick shells. With fork, mix cheese and sour cream into potato flesh; fold in cooked broccoli. Season with salt and freshly ground pepper to taste.