Tuesday, April 26, 2011

Broccoli Cheddar Spuds

 Most people probably imagine that stuffed spuds are best as a side dish, we however tend to find them very filling and great as the center of attention.

large baking potatoes (one per person or one giant split)
1 head of broccoli, washed and cut into 1/2 pieces
Cheddar Cheese (or vegan alternative)
2 Tbs or so Sour cream (or vegan alt.)
*optional "Bacon" bits

Wash potatoes, then bake either in the oven (400*F) or in the microwave until tender. remove from heat and let cool slightly.

Meanwhile in a medium sauce pan add broccoli  and 2/3 cups of water, cover, bring to a boil and cook about 5 minutes or until broccoli is just getting tender. Drain well and set aside

Cut open the cooled potatoes, scoop out innards leaving about 1/2 around the shell. Mix innards, broccoli, sour cream and cheese in a bowl and season with salt and pepper to taste.

Heap the filling back into the shells and top with "bacon" bits if using. Place back in the oven (350* F) until the cheese has "melted" and filling is warmed through 15-20 minutes or so.

This was SO delicious, oh man,  I could have eaten all of them! I cheated and used the microwave for the pre cook, and the oven for the second time, but man oh man, I imagine I will be eating these like crazy!

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