Veggie Marscapone Twice Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 2 |
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From my kitchen: Made this about a week ago and we enjoyed it so want to share. Also good with zucchini. Ingredients:
2 large potatoes scrubbed and salted lightly |
2 large broccoli spears steamed and florets removed |
2 level tbls sour cream. room temp. |
1 pat butter |
1 clove garlic |
2-3 tbls marscapone at room temp. |
kosher salt and white pepper to taste |
1 tbls grated mozzarella, room temp |
fresh chopped parsel y |
paprika |
optional finely chopped hot red pepper, cooked and seeds removed |
Directions:
1. Bake potatoes in oven
2. Cut baked potatoes in half when cooled
3. In a bowl scoop out potatoes leaving abour 1/8-1/4 inch on skin
4. add sour cream, butter, marscapone, pressed garlic, and lightly mashed broccoli florets (hot pepper optional)
5. Gently stir and fluff
6. Fill potatoes
7. Sprinke mozzarella , parsley and paprika on top
8. Heat slowly in 250-300 oven uneil cheese is melted.
9. Under broiler for 1 minute to brown
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