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Broccoli and Cheese Stuffed Potatoes
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Southern Lady Christmas Made Easy magazine 2008
| 10 large | baking potatoes |
| 1 (16 oz.) | sour cream |
| 1 (8 oz.) | cream cheese, softened |
| 1/4 c. | butter |
| 2 tsp. | salt |
| 1 tsp. | black pepper |
| 3 c. | fresh broccoli florets, cooked until crisp-tender |
| 1 c. | shredded Colby-Jack cheese blend |
Preheat oven to 425 degrees. Wash potatoes and wrap in foil. Place on a baking sheet. Bake for 1 hour, or until done. Cool potatoes until easy to handle. Cut off top third of potatoes lengthwise, and scoop out pulp, leaving 1/4" thick shells. Preheat oven to 350 degrees. In a large bowl, mash potato pulp. Add sour cream and next 4 ingredients, stirring until well blended.. Add cooked broccoli, stirring gently. Spoon potato-broccoli mixture into potato shells. Place potatoes on a baking sheet. Bake for 30 minutes. Sprinkle tips with shredded cheese. Bake for 10 more minutes.
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