Broccoli Stuffed Potatoes

A great variation of loaded twice baked potatoes with broccoli and cheese.

Last week was actually the first time in over 2 years that I made these potatoes. They used to be made at least two times a week back before my husband's first deployment.

What you need:

  • 4 medium baking potatoes

  • 2 cups fresh broccoli florets, I usually use Bird's Eye Steamfresh

  • 1/2 cup chopped onion

  • 2 tbsp. butter

  • 1/2 cup milk

  • 1/3 cup sour cream

  • 2 tbsp fresh dill

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 1/2 cup shredded Cheddar cheese

Directions:

  1. Bake potatoes in a preheated 400 degree for 1 hour or until tender.

  2. In a small skillet, saute onion and broccoli (I let my onion cook a little bit before I add the broccoli because I microwave the steamfresh and it's already cooked) in butter for 5 minutes.

  3. Cut thin slice off the top of each potato and discard (or eat).

  4. Carefully scoop out pulp, leaving thin shells. Transfer pulp to a medium bowl.

  5. Mash potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture.

  6. Stuff into potato shells and sprinkle with cheese. Place on a baking sheet and bake for 10 to 15 minutes at 400 degrees.

Recipe Source Unknown

Originally posted on Fantastical Sharing of Recipes on March 5, 2011

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