Broccoli Stuffed Twice-Baked Potato

1. 1

   Preheat oven to 400 degrees.

2. 2

   Scrub your potato and pierce the skin in 1-2 places with a knife.

3. 3

   Bake for 50 - 60 minutes or until the inside is soft.

4. 4

   Remove potato from oven and lower heat to 350.

5. 5

   While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.

6. 6

   Saute for about 1 minute on medium heat.

7. 7

   Add broccoli and toss with the garlicky olive oil.

8. 8

   Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.

9. 9

   Cut cooled potato in half lenghtwise.

10. 10

    Scoop out the middle, leaving about 1/4 inch of potato around the skin.

11. 11

    Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.

12. 12

    Add salt and pepper to taste.

13. 13

    Refill the potato shell with the mixture and palce on a baking sheet.

14. 14

    Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.