Broccoli and Cheese-Stuffed Potatoes from Best of Bridge: Home Cooking
- 4 large baking potatoes (Each 10 oz/300 g)
- 3 cups (750 mL) Small Broccoli florets and chopped and peeled stems
- ½ cup (125 mL) sour ceam, plain yogurt, or buttermilk
- 2 green onions, sliced
- 1 1/3 cups shreded cheddar or gruyere cheese, divided
- Salt and Cayenne pepper
Preheat oven to 400F (200C). Scrub potatoes well and pierce skins with a fork in several places to allow steam to escape. Bake for 1 hour or until potatoes give slightly when squeezed (alternatively, arrange potatoes in the microwave in a circle 1 inch apart on a paper towel. Microwave on high for 10-12 minutes, turning halfway through, until potatoes are just tender when pierced).
In a saucepan, cook or steam broccoli until just tender-crisp (alternatively, place in covered casserole dish with 2 tbsp water and microwave on high for 2 to 2 ½ minutes). Drain well.
Cut a thin slice from tops of warm potatoes. Scoop out potato, leaving a ¼ inch shell, being careful not to tear the skins. In a bowl, mash potato with potato masher or fork, beat in enough sour cream until smooth, add broccoli, green onions and 1 cup cheese. Season to taste with salt and cayenne pepper, spoon filling into potato shells, mounding the tops, arrange in a 13 by 9 inch baking dish; sprinkle with the remaining cheese. Bake for 15 minutes or until cheese melts (alternatively, place on a large serving plate and microwave on medium-high for 4-6 minutes or until heated through and cheese melts).
Tip: Cheddar and broccoli are a classic combo, but get adventurous with whatever cheese and vegetables are in the fridge. Another favourite is mozzarella cheese, lightly sautéed mushrooms and finely chopped red papers seasoned with basil.