Side Pannel
Potatoes Stuffed with Broccoli and Cheddar
Potatoes Stuffed with Broccoli and Cheddar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Vegetarian
Ingredients List
- 6 lg Idaho potatoes, scrubbed and
- -dried
- 2 tb Butter or margarine
- 1 lb Broccoli, see directions
- 2 tb Unsalted butter softened
- 1/3 c Milk, warmed
- 1 1/2 c Sharp cheddar cheese, grated
- Salt and pepper to taste
Directions
Separate broccoli head into florets; peel and stems, if using.
Preheat oven to 425°.
Rub the potatoes all over with the butter or margarine and bake in
preheated oven for one hour, pricking them several times with a fork AFTER
the first 30 minutes of baking.
Meanwhile, parboil the broccoli in a saucepan of boiling salted water for
about 4 minutes, or until just tender. Drain in a colander and rinse with
cold running water. Drain well again and chop coarsely.
At the end of the hour baking time, remove the baked potatoes from the
oven; when JUST cool enough to handle, cut a lengthwise slice from the top
of each potato. Then cut an X in the pulp of each potato, cut around the
circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force
the pulp through a ricer into a bowl . Add the butter, milk, and salt and
pepper to taste. Beat the mixture until fluffy, then stir in the broccoli.
Mound the filling into the potato shells. At this point the stuffed
potatoes can be refrigerated, covered lightly, for up to 24 hours.
Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes
(if they are freshly made) or 20 - 30 minutes (if they have been
refrigerated).
Formatted and posted to Eat-L by Ilene Warfield.
”¹”¹”¹”¹”¹
Per serving: 279 Calories; 18g Fat (56% calories from fat); 12g Protein;
20g Carbohydrate; 53mg Cholesterol; 247mg Sodium
Preheat oven to 425°.
Rub the potatoes all over with the butter or margarine and bake in
preheated oven for one hour, pricking them several times with a fork AFTER
the first 30 minutes of baking.
Meanwhile, parboil the broccoli in a saucepan of boiling salted water for
about 4 minutes, or until just tender. Drain in a colander and rinse with
cold running water. Drain well again and chop coarsely.
At the end of the hour baking time, remove the baked potatoes from the
oven; when JUST cool enough to handle, cut a lengthwise slice from the top
of each potato. Then cut an X in the pulp of each potato, cut around the
circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force
the pulp through a ricer into a bowl . Add the butter, milk, and salt and
pepper to taste. Beat the mixture until fluffy, then stir in the broccoli.
Mound the filling into the potato shells. At this point the stuffed
potatoes can be refrigerated, covered lightly, for up to 24 hours.
Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes
(if they are freshly made) or 20 - 30 minutes (if they have been
refrigerated).
Formatted and posted to Eat-L by Ilene Warfield.
”¹”¹”¹”¹”¹
Per serving: 279 Calories; 18g Fat (56% calories from fat); 12g Protein;
20g Carbohydrate; 53mg Cholesterol; 247mg Sodium
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