Broccoli Stuffed Creamy Potatoes

Stuffed Potatoes, both white and sweet potatoes are a treat for us.  I have made them for years but usually, I cop out and simply mash down a little on the potato while in the skin and the plop a vegetable and some cheese on top.  I microwave it and voila, there is a good stuffed potato.

 I decided to put more effort into these and see if it made a difference.  I scooped out most of the potato from the skin and mashed it with sour cream and some chopped broccoli and scallions plus a little red pepper and it became creamier and the whole potato when stuffed was different.  The creamier potatoes made it much  better and I am betting that this is the way, I will make these, from now on.

 Broccoli Stuffed Creamy Potatoes

 Ingredients:

 5 medium potatoes
1/2 cup sour cream
2 cups of chopped broccoli
3 scallions, sliced
1 cup Cheddar cheese
salt and pepper to taste

 Method:

 Wash potato skins well so they can be eaten too.

 In a 400 degree 0ven, bake potatoes for about an hour or until fork pierces and the potato is firm but easy to cut.

 While potatoes are baking, microwave broccoli for a few minutes.  Each microwave is different and each person's taste as to whether s/he likes crispy or softer broccoli.  Put aside in a small bowl.

 Shred cheddar cheese and put aside.

 Slice scallions and add to broccoli.

 Remove potatoes from oven and slice down middle, making two attached halves.  Scoop out almost all the potato and mash with sour cream.  Add broccoli and scallions.

 Season with salt and pepper.

 Refill the potato skins and top with Cheddar.  

Return to oven for a few minutes until cheddar melts nicely.

 Remove and transfer to plates.  Serve with a salad or green vegetable.  If you would like another protein, salmon sounds delightful.

 Eat and enjoy.

 Linked to: Two Cup Tuesday   Share Your Stuff Tuesdays   Real Food Recipe Round Up    In and Out of the Kitchen    Treasure Box Tuesday    Fat Tuesday    Hearth and Soul Hop      Simple Supper Tuesday      Tuesday’s Table

Comments

  1. UnknownAugust 12, 2014 at 11:02 PM

    I would make a meal out of this it looks so filling.

    ReplyDelete
  2. CakelawAugust 13, 2014 at 5:30 AM

    Yum!

    ReplyDelete
  3. Liz That Skinny Chick Can BakeAugust 13, 2014 at 12:40 PM

    I do this on occasion, too, and Bill loves them! I've never added veggies, but yours look wonderful!!!

    ReplyDelete
  4. SwathiAugust 18, 2014 at 1:34 PM

    Delicious thanks for sharing with Hearth and Soul blog hop. pinning

    ReplyDelete
  5. April J HarrisAugust 19, 2014 at 2:02 PM

    These look scrumptious, Chaya! I love Stuffed Potatoes and this recipe really appeals to me. Thank you so much for sharing this recipe with us at the Hearth and Soul hop. I'm sorry it took me so long to get here. I relaunched my website last week at AprilJHarris.com :-)

    ReplyDelete
  6. HealthytipsJune 20, 2020 at 10:10 AM

    This comment has been removed by the author.

    ReplyDelete
  7. casinositezone.comFebruary 24, 2022 at 3:01 AM

    I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You have made my day! Thanks again!
    스포츠토토

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more