Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Cooking time: 15 m
Ready in: 5 m
Servings: 4

Ingredients

  • 5 medium to large Russet Potatoes
  • 1/2 stick of margarine
  • 1/2 cup lowfat sour cream
  • 1 1/4 cup shredded cheddar cheese (yellow or white)
  • 1 bunch scallions
  • 3 broccoli crowns
  • salt
Recipe Type:
Course:

If I had to say, what food everyone in my family loves the most, hands down, it would be potatoes. There is just something very comforting and nourishing about potatoes, and they are healthy and nutritious. This recipe is easy, and gives you protein and veggies in every mouthwatering bite. Serve with a light salad on the side, for a little crunch.

Directions:
I prefer the Russet or white potato for a baked potato. They get fluffier than a Yukon. Wash 5 medium to large potatoes. I have a vegetable scrubber I use for my potatoes, be sure to scrub them well and rinse in the colander for about five minutes. Pat them dry and use a fork to poke some holes in them. Put in the microwave until a fork can pierce through them easily. It could take 15-20 minutes, but microwave strength and times will vary. Once they are cooked through, cut them in half and set them aside to cool. You will have 10 halves.

Shred the cheddar cheese (yellow or white) about 1 and 1/4 cup, and set aside. Then measure about 1/2 cup of sour cream, the low fat version is fine. Boil three broccoli crowns until tender, disregard the stems. Mash the broccoli into tiny pieces. At this point, the potatoes have cooled so spoon out the centers and put them in a large bowl. Put the skins on a cookie sheet with tin foil, and disregard two halves after you core out the center, so you will have 8 halves to work with. Drizzle olive oil on the halves and lightly salt.

In the mixing bowl, mix the potatoes with the cheese and sour cream. Add salt, pepper and 1/2 stick of butter or margarine (If you are watching your cholesterol or calories, you can do much less butter, but then add a little milk for moisture or up the sour cream to 3/4 cup). Then, mix in the broccoli and mash everything together really well.
Then start the stuffing. I use a spoon then gently use my clean hands to mound up the potato stuffing. Put your oven on 400 degrees and cook about 15 minutes or so. My family likes them crisy so I cook them a little longer. Serve with scallions on the top and a dallop of sour cream. These go fast!

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