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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