This recipe is a little fussy. You have to bake the potatoes, cool them a bit, remove the flesh, mash it, mix it with the flavorings, stuff the mixture back into the potato shells and bake them again. After one bite of these cheesy, broccoli-flecked spuds, though, I’m always glad I made the effort.
Ingredients
- 4 medium baking potatoes, washed and dried
- 5 oz (150 g) piece broccoli crown, cut into 6 florets
- ¼ cup (60 ml) milk
- 2 Tbsp (30 ml) melted butter
- 2 Tbsp (30 ml) sour cream
- 3½ oz (100 g) cheddar cheese, grated
- 2 green onions, thinly sliced
- salt and white pepper to taste
How to Make It
- Preheat the oven to 375°F (190°C). Prick each potato a few times with a fork. Bake for 65 minutes, or until quite tender. While the potatoes bake, cook the broccoli in boiling water for 2 minutes. Cool in ice-cold water, drain well and chop coarsely.
- When the potatoes are done, leave the oven on. Let the potatoes cool until safe enough to handle but still quite warm. Cut off the top third of each potato. Carefully scoop out as much potato flesh as you can from the top and bottom pieces of potato and place it in a bowl. Discard the top pieces of potato skin; place the bottom, hollowed-out potato shells in a baking dish. Mash the potato flesh until smooth, then beat in the milk, butter and sour cream. Mix in the broccoli, three-quarters of the cheese, and the green onions, salt and pepper. Pack and mound the mixture into the potato shells and sprinkle the remaining cheese over top. Bake for 25 minutes, or until golden brown.
