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Twice Baked Super Stuffed Cheesy Potatoes
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| 4 medium | russet potatoes |
| Salt | |
| pepper to taste | |
| 1 1/2 cups | chopped broccoli florets |
| 2 cups | chopped cauliflower |
| 1/2 cup | low fat buttermilk |
| 1 tbsp | minced chives, (optional) |
| 1 cup | shredded cheddar |
Bake potatoes at 425 for 1 hour.
Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 mins. Remove the broccoli with a slotted spoon and set asidee, continuing to cook the cauliflower until soft, about 4 more mins. Drain and set aside in a large bowl.
Preheat oven to 400.
Cut the potatoes in half lengthwise. Scoop the flesh out into a large bowl with the cauliflower, leaving 1/4" shell. Place the potato shells on a baking sheet.
Mash the flesh with a potato masher along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fols in half of the cheddar and the chives.
Spoon the potato mixture back into shells. Top with the cooked broccoli and remaining cheese on top. Bake for 5-10 mins, or until heated through and the cheese is melted.
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