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:
Bake potatoes in a preheated 400 degree for 1 hour or until tender.
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.
Cut thin slice off the top of each potato and discard (or eat).
Carefully scoop out pulp, leaving thin shells. Transfer pulp to a medium bowl.
Mash potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture.
Stuff into potato shells and sprinkle with cheese. Place on a baking sheet and bake for 10 to 15 minutes at 400 degrees.
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Originally posted on Fantastical Sharing of Recipes on March 5, 2011