| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Stuffed pot, Main dishes, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 6 | lg | Idaho potatoes, scrubbed and dried |
| 2 | tb | Butter or margarine |
| 1 | lb | Broccoli, see directions |
| 2 | tb | Unsalted butter softened |
| 1/3 | c | Milk, warmed |
| 1 1/2 | c | Sharp cheddar cheese, grated |
| Salt and pepper to taste |
INSTRUCTIONS
Separate broccoli head into florets; peel and stems, if using. Preheat oven to 425°. Rub the potatoes all over with the butter or margarine and bake in preheated oven for one hour, pricking them several times with a fork AFTER the first 30 minutes of baking. Meanwhile, parboil the broccoli in a saucepan of boiling salted water for about 4 minutes, or until just tender. Drain in a colander and rinse with cold running water. Drain well again and chop coarsely. At the end of the hour baking time, remove the baked potatoes from the oven; when JUST cool enough to handle, cut a lengthwise slice from the top of each potato. Then cut an X in the pulp of each potato, cut around the circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force the pulp through a ricer into a bowl . Add the butter, milk, and salt and pepper to taste. Beat the mixture until fluffy, then stir in the broccoli. Mound the filling into the potato shells. At this point the stuffed potatoes can be refrigerated, covered lightly, for up to 24 hours. Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes (if they are freshly made) or 20 - 30 minutes (if they have been refrigerated). Formatted and posted to Eat-L by Ilene Warfield. ..... Per serving: 279 Calories; 18g Fat (56% calories from fat); 12g Protein; 20g Carbohydrate; 53mg Cholesterol; 247mg Sodium Recipe By: _Gourmet Magazine_ October 1982 Posted to EAT-L Digest 10 October 96 Date: Fri, 11 Oct 1996 00:00:14 +0000 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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