Sunday, September 4, 2011

Broccoli & Cheddar Potato Skins

Serves 4  (2 skins each)
4 Idaho potatoes
EVOO for drizzling
salt & pepper
1 head (2 cupCook bs) broccoli, cut into small chunks
1/2 cup chicken stock
1 1/2 cups shredded cheddar cheese, divided
2 1/2 slices bacon, cooked & cumbled

Preheat oven to 425 degrees.  Scrub the potatoes of any excess dirt & prick them each several times with a fork.  Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.  Bake until tender, about 45 - 60 minutes, depending on the size of the potato.  Remove the baked potatos from the oven & let cool enough to handle.  Once potatoes are cool, prepare broccoli by placing high-sided pan with a lid over high heat with about 1" water (cover with foil if no lid).  Cook broccoli until tender, 3-5 minutes.  Remove broccoli from pan with a slotted spoon and place in medium-sized mixing bowl. 

Cut each potato in half lengthwise.  Scoop insides out into the bowl with the broccoli, leaving a thin layer of flesh still intact.  Be sure not to pierce the skin of the potato.

Add chicken stock & a large handfull of shredded cheese (about 3/4 cup) to broccoli/potato mixture & mash together.  Season filling with salt & freshly ground black pepper.  Scoop filling back into hollowed potato shells, dividing evently. 

Place potato skins back on baking sheet & sprinkle with remaining cheese & bacon.  Place back into oven to melt cheese, 1 to 2 minutes.

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