| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Sainsbury’s, Sainsbury12 | 6 | servings | |
INGREDIENTS
| 6 | lg | Or 12 smaller potatoes |
| 1 | tb | Oil |
| 1 | md | Size egg; beaten |
| 15 | g | Butter; ( 1/2oz) |
| 175 | g | Grated Cheddar cheese; (6oz) |
| 1 | 142 millilit sour cream | |
| 2 | ts | Wholegrain mustard |
| 1 | Clove garlic; crushed | |
| 1 | 180 gram pac broccoli florets; blanched and | |
| ; refreshed |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4. Prick the potatoes all over and brush lightly with oil, place on a baking sheet and cook for 45 minutes or until soft. Cut the potatoes in half and scoop out the flesh with a spoon, leaving a shell of 1cm ( 1/2 inch). Place the potato flesh in a bowl and combine with the beaten egg, butter, cheese, sour cream, mustard, garlic and broccoli. Re-fill the potato skins with the mixture and bake for a further 10-15 mintues. Serve immediately. Converted by MC_Buster. NOTES : A tasty baked potato filling. Converted by MM_Buster v2.0l.
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