Sour Cream Broccoli Jackets With Cheddar And Mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 6 | Servings | ||
INGREDIENTS
| 6 | Or 12 smaller potatoes | |
| 1 | T | Oil |
| 1 | Size egg, beaten | |
| 15 | g | Butter, 1/2oz |
| 175 | g | Grated Cheddar cheese, 6oz |
| 1 | 142 millilit sour cream | |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 36mg
Sodium: 181.5mg
Potassium: 31.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.3g