Broccoli and Cheese-Stuffed Potatoes

1. 1

   Preheat oven to 400F (200C)

2. 2

   Bake or microwave potatoes as directed.

3. 3

   In a saucepan cook or steam broccoli until just crisp tender.

4. 4

   (Or place in covered casserole and microwave at high for 3 minutes.)

5. 5

   Drain well.

6. 6

   Cut a thin slice from tops of warm potatoes.

7. 7

   Scoop out potato leaving a 1/4-inch (5 mm) shell, being careful not to tear the skins.

8. 8

   In a bowl mash potato with potato masher or fork; beat in enough sour cream until smooth.

9. 9

   Add broccoli, onion and 1 cup (250 ml) of the cheese.

10. 10

    Season with salt and a dash of cayenne pepper to taste.

11. 11

    Spoon filling into potato shells, mounding the tops.

12. 12

    Arrange in shallow baking dish; sprinkle with remaining cheese.

13. 13

    Bake in preheated oven for 20 minutes or until cheese melts.

14. 14

    Or place on a rack and microwave at Medium-high for 5 to 7 minutes or until heated through and cheese melts.

15. 15

    To freeze: Cool.

16. 16

    Wrap individually in plastic wrap, then in foil freeze for up to 2 months.

17. 17

    To serve: Thaw in refrigerator overnight.

18. 18

    Unwrap and bake in a preheated 350F (180C) oven for about 20 minutes or until heated through.

19. 19

    From Johanna Burkhard: The Comfort Food Cookbook

* Per serving · 4 servings · Values may vary.

No additional tips available.