Tuesday, March 04, 2014

Broccoli and Cheddar Double-Stuffed Bakers

Very tasty and one of my daughter's favorites


My daughter loves these and as Part II of my Recipe's for my Daughter so she doesn't starve to death I'm imparting my stuffed baked potato wisdom to her, and by default, to you too.


This is a pretty easy recipe that doesn't require any far out ingredients. It is time consuming though - it takes about 90 minutes from start to finish. The only special equipment you need is a hand beater. I also lighten this recipe up by using 1/3 less fat cream cheese, Smart Balance in place of butter and 1% milk. It's still carb heavy so eat only one with a salad. That's motherly advise to my daughter. You all can do what you want :-)


BROCCOLI & CHEDDAR DOUBLE-STUFFED BAKERS

clipped from The Seattle Times in the 1980s

Russet Potatoes, 4 large (about 8 to 10 ounces each)
Fresh Broccoli, 1.5 cups coarsely chopped
Cream Cheese, 3 ounces softened
Milk or Half-and-Half, 1/4 cup
Butter, 3 tablespoons softened
Salt, 1/2 to 3/4 teaspoons salt
Sharp Cheddar Cheese 1 cup grated
Green Onions, 2 tablespoons chopped

Preheat oven to 400 degrees.

Wash potatoes and dry, then pierce with a fork. Place on oven rack and bake for about 1 hour or until very tender.

Meanwhile, bring a pot of water to a boil and add broccoli. Cook for about 30 seconds until broccoli is just crisp tender, then drain very well and set aside.

When potatoes come out of oven and while still hot, carefully cut the top third (lengthwise) off potatoes. With a spoon scoop potato flesh into a large bowl and discard tops, reserving bottoms. Mash potato with the cream cheese, milk and butter. Season with salt (adjusting as necessary) then stir in 3/4 cup of the cheddar cheese, the broccoli and green onions. Spoon mixture back into potato shells, dividing evenly and sprinkle with remaining cheese. (Potatoes can be prepared to this point up to 1 day in advance and refrigerated).

Place potatoes on baking sheet and bake until heated through, about 20 to 25 minutes, or about 45 minutes if made the day before and refrigerated.

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