Broccoli-and- Cheese-Stuffed Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Baked potatoes are ideal side dishes for a crowd. You can prep them early, get them in the oven, then set up a buffet of toppings for guests to choose from. For these broccoli-topped spuds, you may want to offer a bowl of sour cream. Ingredients:
8 large baking potatoes |
2 tablespoons olive oil |
3/4 pound broccoli florets (5 cups) |
1 large onion, finely chopped |
4 cloves garlic, minced |
2 cups grated low-fat cheddar |
1/2 cup sour cream |
1/4 cup milk |
salt and pepper |
Directions:
1. Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
2. In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
3. Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
4. Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
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