INGREDIENTS

INSTRUCTIONS

Bake potatoes in a preheated oven (400 degrees) for 45 to 60 minutes. Test
with a fork for doneness. Potatoes should be cooked, but firm. Cool
slightly. Melt butter in a saucepan. Cut potatoes in half lengthwise. Run a
knife around the inside edge of each potato, about 1/4 inch inside the skin
to loosen pulp and then scoop out pulp with a spoon, leaving a potato shell
(save potato pulp for home fries or hash). Using a pastry brush, brush
melted butter inside and outside of potato shells. Put shells back into the
oven on a cookie sheet for 15 minutes to brown slightly.
Meanwhile, put remaining butter into a heavy skillet and heat until bubbly.
Add eggs and stir until firm but not dry. Turn off the heat. Add broccoli
and green onions. When potato shells have browned, remove from oven and
fill with egg and broccoli mixture, dividing it equally between the 12
potato halves. Top with shredded cheese and place under a broiler until
cheese is bubbly. Serve hot with warm corn muffins spread with green pepper
jelly.
Tips: egg substitute can be used in place of who1e egg, margarine in place
of butter, and low-sodium/low-fat cheese instead of regular cheese for a
more heart-hea1thy entree. Potatoes can be prepared a day ahead and kept
covered with foil and refrigerated. They need only to be browned and
stuffed before serving.
Owner says dish is easy to make and healthy too.
The Marlborough Bed & Breakfast, Woods Hole, Mass. Printed in Rise & Dine;
Savory Secrets from America's Bed & Breakfast Inns, by Marcy Claman, 1995.
MC formatted by Brenda Adams <adamsfmle@sprintmail.com> Posted MC 3/8/97
Recipe by: The Marlborough Bed & Breakfast; badams
Posted to MC-Recipe Digest V1 #506 by Adams <adamsfmle@sprintmail.com> on
Mar 08, 1997.

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