Saturday, 26 September 2009
Broccoli Cheddar Stuffed Baked Potatoes
My granddaughters are very busy , one with homecoming this weekend at University and one hosting her best friend for supper after a busy secondary school week, lots of homework., after a jam session on Rock Band Jessica and Brittany
are heading off to a sleepover at Jessica's then Saturday morning a trip to pick apples at an Apple farm!
I see apple dishes in my future.
With both girls coming and going find I am
on the look out for healthy dishes to make that the girls will eat ; in the fridge a huge head of broccoli to use.
Thank goodness both my granddaughters love broccoli...........way to go to their Mom!
Brianne also loves potatoes..They both love cheese.
Seems like this recipe I found in the Kraft What's Cooking magazine should do the trick.....with some adjustments..
4 Large Baking Potatoes
2 C Chopped Broccoli Florets
1 C Water,salted
1 C Cheddar Cheese, Finely Shredded
1/2 C Sour Cream
1/2 Tsp Salt
1/4 Tsp Fresh Ground Pepper
Wash and pierce potatoes all over with fork. Bake in microwave for approx. 12 minutes (or use oven set at 450 for about 45 minutes).
2. While potatoes are baking.
Cook broccoli in water to tender crisp.Drain.
3. Carefully cut in half the cooked potatoes
Scoop out insides of potatoes using a spoon and add to bowl (be sure to leave enough flesh inside to maintain structure of skin--about 1/4 inch).
Combine scooped out potato, sour cream salt and pepper broccoli and cheese,
stir to combine.
5. Evenly divide mixture among potato shells and stuff, molding excess on top of potatoes (the final result will probably double the height of the potato).
Bake at 450° for 8 minutes or until potatoes are thoroughly heated.
Because my granddaughters don't like mushrooms , onions ( can you believe that!) these additions I left out but think the potatoes would be magnificent with these included..
2 bacon slices ,cooked crisp,crumbled
1 cup presliced mushrooms, lightly sauteed
1/2 cup chopped onion lightly sauteed