Feb 012006
 
Share This Recipe

Our winner this month is Nancy with her recipe for Cheddar and Broccoli Stuffed Potatoes. I have been looking for more potato recipes and this one is great! To get a more fancy looking potato, you can pipe the filling though a star tip on pastry decorating bag. It makes them look ruffled. This is a great recipe to have on hand for lunch. They are very filling.

CheddarBroccoliStuffedPotatoes_0003
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Potatoes

4

8

12

16

20

24

Butter or margarine, softened

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Milk

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Frozen broccoli; thawed and chopped

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Shredded cheddar cheese

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Salt

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

 

Assembly Directions:
Preheat oven to 400 degrees. Bake potatoes in oven for 1 hour. Remove. Cool before handling. Slice in half lengthwise. Carefully remove pulp leaving a 1/4-inch shell; reserve pulp and set potato skins aside. Combine potato pulp with butter in a medium bowl. Beat until fluffy. Pour in milk. Mix well. Add broccoli, cheese and salt to potato mixture. Mix well. Spoon potato mixture into reserved potato skins.

Freezing Directions:
Cool completely and then flash freeze on a cookie sheet. When frozen, place in gallon freezer bags. Seal, label and freeze.

Serving Directions:
Thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20 to 30 minutes or until golden and heated through.

Comments:
To serve immediately, place skins in a 15x10x1 inch baking pan (a jelly roll pan). Bake for 15 minutes or until tops are browned.

Nutritional Info:
Per Serving: 104 Calories; 4g Fat (35.3% calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 142mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.