Twice Baked Potatoes with Broccoli

Serves: 4

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 375° F. Pierce potatoes with a fork several times. Lightly coat in oil and sprinkle with salt and pepper. Wrap potatoes in tin foil. Bake until tender, about 1 hour. Remove from the oven and cool to the touch.

Meanwhile, prepare broccoli: cut florets and peel and slice stem into 1/2-inch pieces. Steam florets and stem until tender.

Cut potatoes in half and carefully scoop out the flesh, leaving a 1/2-inch shell. Place the shells on a foil- or parchment-lined baking sheet.

In a bowl, mash together potato flesh, milk and ranch dressing. Fold in broccoli, 1/2 cup cheddar cheese, chives and shallot. Add mixture back to shells. Top with remaining cheese. Bake until heated through and cheese melts, 15 to 20 minutes.

Each serving: 320 cal, 8g fat (1.5g sat), 10mg chol, 360mg sodium, 50g carb, 7g fiber, 15g protein

Recipe by PCC Natural Markets

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More about: broccoli, cheese, potatoes

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