Cheesy Broccoli Stuffed Potatoes
4 large russet potatoes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup broccoli florets, finely chopped
1/2 cup sour cream
1 cup cheddar cheese, shredded
1/4 cup milk
2 tablespoons butter
1/4 cup green onions, chopped
Extra shredded cheddar cheese for topping
Preheat oven to 400°F (200°C). Pierce potatoes with a fork and rub with olive oil and a pinch of salt. Place on a baking sheet and bake until tender, about 1 hour.
Remove potatoes from oven and let cool slightly. Cut in half and scoop out the insides, leaving a thin layer of potato in the skin.
In a bowl, mix the scooped potato with sour cream, milk, butter, salt, and pepper until smooth. Stir in chopped broccoli, cheddar cheese, and green onions.
Spoon the mixture back into the potato skins. Top with extra cheddar cheese.
Return to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with extra green onions if desired.
Prep Time: 15 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 35 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

By Admin

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