Stuffed Potatoes – a delicious recipe with baking potatoes, stalks broccoli, salt, olive oil, rice milk, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking.
2
Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
3
Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible.
4
Steam the broccoli until crunchy-tender and bright green.
5
Drain and chop fine.
6
Cut potatoes in half and scoop out the insides into a bowl.
7
Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste.
8
Add the Parmesan cheese and the chopped broccoli and mix well.
9
Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
239
kcal
Calories
6
g
Fat
38
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 large baking potatoes, 3 stalks broccoli, ½ teaspoon salt, 1 tablespoon olive oil, and more.
Yes, Stuffed Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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