BROCCOLI STUFFED BAKED POTATOES RECIPES

BROCCOLI STUFFED BAKED POTATOES RECIPE | FOOD NETWORK ...

Broccoli Stuffed Baked Potatoes Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories side-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 9

Ingredients

2 large russet potatoes, washed and baked until tender
2 tablespoons butter
1 cup steamed broccoli, coarsely
1 scallion, finely chopped
1/2 cup sour cream
Paprika
1 cup shredded cheddar cheese
Salt
pepper

Steps:

Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

BROCCOLI AND CHEDDAR-STUFFED BAKED POTATO BAKE RECIPE ...

Cheddar, broccoli and bacon are stuffed into baked potato skins to create a delicious side dish or main meal – perfect for parties or family dinners.

Provided by Pillsbury Kitchens

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 8

Ingredients

6 small russet potatoes (about 2 lb total or 1/3 lb each)
1/2 cup sour cream
2 cups shredded sharp Cheddar cheese (8 oz)
2 cups frozen broccoli florets, thawed and cut into 1-inch pieces
1 cup chopped cooked bacon
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh chives, if desired

Steps:

Heat oven to 400°F. Scrub potatoes; prick all over with fork. Place directly on oven rack. Bake 45 to 50 minutes or until easily pierced with fork. Remove from oven; let stand 30 minutes to cool slightly. Reduce oven temperature to 350°F; spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cut baked potatoes in half lengthwise, scoop out insides to within 1/8 inch of skin, and transfer to medium bowl. Mash; stir in sour cream, 1 cup of the Cheddar cheese, the broccoli, bacon, salt and pepper.
Fill potato skins with about 1/3 cup potato mixture each, and place filling side up in baking dish. Top with remaining 1 cup Cheddar cheese. Bake 30 to 35 minutes or until cheese is melted and potatoes are heated through. Top with chopped fresh chives.

Nutrition Facts : Calories 200 , CarbohydrateContent 16 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 1 g, TransFatContent 0 g

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