Stuffed Potatoes
From grizzlybear 18 years agoIngredients
- 3 Large baking potatoes shopping list
- 2 Large stalks broccoli shopping list
- 1/2 teaspoon salt shopping list
- 1 Tablespoon extra-virgin olive oil shopping list
- 1-2 Taplespoons lowfat milk, rice milk or soy milk shopping list
- 2 Tablespoons grated parmesan cheese shopping list
How to make it
- 1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, about 1 hour, depending on the size of the potatoes.
- 2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
- 3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
- 4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
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