Broccoli Stuffed Potatoes

Created By: Chef Keith Snow

Description:

This a great way to have your kids eat broccoli, because with the potatoes, cream, olive oil and cheese, this is yummy!

Ingredients:

3 large baking potatoes
3 stalks broccoli
salt & pepper to taste
1 tablespoon olive oil
1-2 tablespoons whole milk or Daisy sour cream
2 tablespoons grated Parmesan cheese or Gruyere

Directions:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. 3. Drain and chop fine.
4. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough milk and sour cream to allow you to mash the potatoes into a smooth paste. Add the cheese and the chopped broccoli and mix well.
5. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Chef’s Note: Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are loaded with vitamins C and B-6, potassium, and fiber.