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Broccoli And Cheddar Stuffed Potatoes

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Ingredients
  Baking potatoes 6 , washed and patted dry
  Vegetable shortening 2 Tablespoon
  Broccoli 1 Pound, separated into florets and stems
  Unsalted butter 2 Tablespoon (At Room Temperature)
  Milk 1⁄3 Cup (5.33 tbs)
  Freshly ground pepper To Taste
  Grated cheddar cheese 1 1⁄2 Cup (24 tbs)
  Salt To Taste
Directions

GETTING STARTED
1. Preheat the oven to 425°F.

MAKING
2. Bake the potatoes for an hour after rubbing shortening over them. Prick them with fork after half an hour of cooking.
3. Take a saucepan of salted water and boil the broccolis in it until they become soft.
4. Drain and run the broccolis under the cold water.
5. Drain broccolis and cut them coarsely.
6. Slit a lengthwise slice from the top of each baked potato, create a cross in the pulp and slice it in circumference.
7. Take out the pulp from potatoes by excluding the ½ inch shells.
8. Force the potatoes through ricer or mash them.
9. Combine them with milk, salt, pepper, butter and beat the mixture until it becomes fluffy.
10. Add broccoli, cheese and spoon the filling in the shells.
11. Bake the potatoes for about 10-20 minutes until they are thoroughly heated.
12. Potatoes can be prepared and store atleast 24 hours before baking. Before baking they should be brought to room temperature.

SERVING
13. Serve as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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