Ingredients:
2-4 large potatoes
broccoli florets
butter
sour cream
cheddar cheese
milk
salt and pepper
Directions:
In boiling water, cook the broccoli until tender. Preheat the oven to 400 degrees F.
Pierce potatoes with knife. Put on a baking sheet. Drizzle with olive oil and sprinkle with salt. cook for 1 hour or until tender. Remove from oven and let cool slightly. Cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin. Add the broccoli to the potatoes. Stir in the amount you like of butter, sour cream, cheddar cheese, milk, and salt and pepper. Mash until creamy.
Pierce potatoes with knife. Put on a baking sheet. Drizzle with olive oil and sprinkle with salt. cook for 1 hour or until tender. Remove from oven and let cool slightly. Cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin. Add the broccoli to the potatoes. Stir in the amount you like of butter, sour cream, cheddar cheese, milk, and salt and pepper. Mash until creamy.
Scoop the filling back into the potatoes. Sprinkle with more of the cheese. Set the potatoes back on the baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted.
Source: adapted from The Neely's
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