Broccoli and Cheese Topped Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe is from my Irish Cooking cookbook. Ingredients:
4 large baking potatoes (6 to 8 oz. each) |
2 cups broccoli florets |
1 cup milk |
1/2 cup cottage cheese |
1 teaspoon dry mustard |
1/2 teaspoon red pepper flakes |
1 cup shredded sharp cheddar cheese, divided |
1 cup shredded mozzarella cheese |
2 tablespoons all-purpose flour |
Directions:
1. Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
2. Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
3. Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
4. Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.
|
|