Potato Skins with Broccoli and Cheddar Recipe

  1. Preheat the oven to 450F degrees .
  2. Line a baking sheet with foil.
  3. Arrange the potatoes on the foil and bake until theyre fully cooked and soft, about 40 minutes.
  4. Remove from oven and let the potatoes get cool enough to handle, about 30 minutes.
  5. Set the foil-lined baking sheet aside.
  6. Cut each potato in half lengthwise.
  7. Scoop out the flesh, leaving about 1/4-inch of potato all the way around the interior (reserve the scooped potato for another use, such as adding body to a soup).
  8. Lightly coat the exterior skins with cooking spray, sprinkle inside and out with salt, and place flesh-side down on the foil-lined baking sheet.
  9. Bake until slightly golden, about 15 minutes.
  10. Meanwhile, put the broccoli florets in a microwave-safe bowl and microwave on high until just tender, about 3 minutes.
  11. (Alternately, steam the florets in a saucepan over 1 inch of boiling water for 5 to 6 minutes.)
  12. Warm the oil in a medium nonstick frying pan over medium-high heat.
  13. Add the onion and cook until softened, 5 to 7 minutes.
  14. Add the garlic and cook until fragrant, about 1 minute.
  15. Reduce the heat to medium, add the broccoli and cook, stirring frequently, until the broccoli is heated through, about 5 minutes.
  16. Transfer to a mixing bowl, add half the cheddar cheese and stir until combined.
  17. Season with salt and pepper to taste.
  18. Fill each skin with the broccoli mixture, distributing it evenly, and sprinkle with the remaining cheese.
  19. Bake until the cheese is melted and the potato skin is hot all the way through, about 5 minutes.
  20. Serve while hot.

potatoes, kosher salt, broccoli florets, olive oil, yellow onion, clove garlic, cheddar cheese, freshly ground black pepper

Taken from www.chowhound.com/recipes/broccoli-cheddar-potato-skins-31720 (may not work)

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