s BROCCOLI-AND-CHEDDAR-STUFFED POTATOES *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
12-5-08 good
***

"Baking" the potatoes in the microwave while the oven is heating
slashes the cooking time for this savory dish.

Serves 6

* 3 medium baking potatoes, scrubbed
* 1 bag (16 ounces) frozen chopped broccoli, thawed and drained
* 1 cup grated low-fat sharp cheddar cheese
* 1/2 cup low-fat buttermilk
* 1/2 cup low-fat sour cream
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 425¦F. Microwave the potatoes on high for 10
to 15 minutes or until tender.
2. In a microwavable bowl, microwave the broccoli on high for 2
minutes or until warmed through.
3. Carefully slice the potatoes in half lengthwise and scoop the
flesh into a bowl, leaving enough flesh in the skin so the shells
remain intact. Reserve the shells. Add the broccoli, 1/2 cup of the
cheese, and the buttermilk, sour cream, salt, and pepper to the bowl.
Mash with a potato masher until blended and creamy. Spoon into the
potato skins and sprinkle with the remaining cheese. Place on a baking
sheet and bake for 20 minutes or until warmed through and lightly
browned on top.

Variations: Instead of broccoli and cheddar, try spinach (cooked and
squeezed dry) and GruyFre cheese.
Notes:

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

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