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Serves 4 |
Broccoli and Cheddar Stuffed Potatoes
From Robin's New Book -- Robin Takes 5
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Ingredients:
- 4 Russet (baking) potatoes (about 1 pound)
- 2 cups fresh broccoli florets
- 1/2 cup light sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1 tbsp garlic and herb seasoning, preferably salt-free
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Preparation:
- Preheat over to 375 degrees.
- Prick the surface of each potato with a fork and cook in the microwave until fork-tender (about 8-10 minutes), turning the potatoes halfway through cooking.
- Meanwhile, immerse the broccoli florets in a medium pot of boiling water for 1 minute. Drain and set aside.
- When the potatoes are cool enough to handle, cut them in half length-wise and scoop out the flesh, leaving 1/4-inch of the flesh with the skin. Transfer the flesh to a medium bowl and add the sour cream, 1/2 cup of cheddar cheese, all of the garlic and herb seasoning, and salt and freshly-ground black pepper to taste. Stir until well-blended.
- Spoon the mixture back into the potato shells and transfer the potatoes to a baking sheet. Top the potatoes with the broccoli and the remaining 1/2 cup of cheddar cheese. Bake for 12-15 minutes until the cheese melts.
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