Broccoli and Cheese-Stuffed Potatoes

Name: Broccoli and Cheese-Stuffed Potatoes
Ingredients: 4 large baking potatoes (about 10 oz [300 g] each); 3 (750 ml) cups small broccoli florets and peeled, chopped stems; ½ cup (125 ml) sour cream or plain yogurt or buttermilk (approximate); 2 green onions , chopped; 1 1/3 cups (325 ml) shredded cheddar or Gruyère cheese; Salt and cayenne pepper; Shallow baking dish

Chef

Jan Main

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Cookbook

The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques

Published by Robert Rose

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This image courtesy of Joseph DeLeo

These delicious baked potatoes are great to pack along to work if you have the use of a microwave for reheating.

NotesHow to Bake Potatoes:

Scrub baking potatoes (10 oz [300g] each) well and pierce skins with a fork in several places to allow steam to escape.

To oven bake: Place in 400°F (200°C) oven for 1 hour or until potatoes give slightly when squeezed.

To microwave: Arrange potatoes in a circle, spacing 1-inch (2.5 cm) apart on roasting rack or on a paper towel in microwave oven. Microwave at high, turning over halfway through cooking, until potatoes are just tender when pierced with a skewer.

Cheddar and broccoli are a classic combo, but get adventurous with whatever cheese and vegetables are in the fridge. Another favorite is mozzarella cheese and lightly sautéed mushrooms and diced red peppers seasoned with basil.

Serves4

Cooking Methodbaking, microwaving, steaming

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentmicrowave, steamer

Mealdinner, lunch

Moodstressed, tired

Taste and Texturecheesy, creamy, savory

Type of Dishvegetable

Ingredients

4 large baking potatoes (about 10 oz [300 g] each)
3 (750 ml) cups small broccoli florets and peeled, chopped stems
½ cup (125 ml) sour cream or plain yogurt or buttermilk (approximate)
2 green onions, chopped
1 1/3 cups (325 ml) shredded cheddar or Gruyère cheese
Salt and cayenne pepper
Shallow baking dish

Instructions

Preheat oven to 400°F (200°C)
Bake or microwave potatoes as directed.
In a saucepan cook or steam broccoli until just crisp tender. (Or place in covered casserole and microwave at high for 3 minutes.) Drain well.
Cut a thin slice from tops of warm potatoes. Scoop out potato leaving a ¼-inch (5 mm) 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, onion and 1 cup (250 ml) of the cheese. Season with salt and a dash of cayenne pepper to taste.
Spoon filling into potato shells, mounding the tops. Arrange in shallow baking dish; sprinkle with remaining cheese. Bake in preheated oven for 20 minutes or until cheese melts. Or place on a rack and microwave at Medium-high for 5 to 7 minutes or until heated through and cheese melts.
To freeze: Cool. Wrap individually in plastic wrap, then in foil freeze for up to 2 months.
To serve: Thaw in refrigerator overnight. Unwrap and bake in a preheated 350°F (180°C) oven for about 20 minutes or until heated through.
From Johanna Burkhard: The Comfort Food Cookbook