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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is quite a common way of doing potatoes but I thought I would send it in anyway. Sometimes I do the recipe up until the final baking step and then just pop them in the oven 25 min before serving dinner Ingredients:
2 large scrubbed baking potatoes |
1 cup small broccoli floret |
1/4 cup low-fat sour cream |
2 tablespoons chopped green onions |
2 garlic cloves, minced |
salt and pepper |
Directions:
1. Preheat oven to 425°F.
2. Prick the scrubbed potatoes and bake for about 1 hour (Until tender).
3. Cool on a rack for about 15 min (do not turn off the oven).
4. Meanwhile steam the broccoli for 5 minutes.
5. Slice each potato in half and gently scoop out most of the flesh leaving the shells in tact.
6. In a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt& pepper.
7. Process until smooth.
8. Spoon the potato mixture into potato shells.
9. Place on a baking sheet.
10. Bake until heated through about l5 to 20 minutes.
11. Serve immediately.
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