Side & Salad
Cheese and Broccoli Stuffed Potatoes
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Potatoes |
4 |
8 |
12 |
16 |
20 |
24 |
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Butter, softened |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Milk |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Frozen broccoli; thawed and chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Shredded cheddar cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
Assembly Directions:
Preheat oven to 400 degrees. Bake potatoes in oven for 1 hour. Remove. Cool before handling. Slice in half lengthwise. Carefully remove pulp leaving a 1/4-inch shell; reserve pulp and set potato skins aside. Combine potato pulp with butter in a medium bowl. Beat until fluffy. Pour in milk. Mix well. Add broccoli, cheese and salt to potato mixture. Mix well. Spoon potato mixture into reserved potato skins.
Freezing Directions:
Cool completely and then flash freeze on a cookie sheet. When frozen, place in gallon freezer bags. Seal, label and freeze.
Serving Directions:
Thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20 to 30 minutes or until golden and heated through.
Comments:
To serve immediately, place skins in a 15x10x1 inch baking pan (a jelly roll pan). Bake for 15 minutes or until tops are browned.
Nutritional Info:
Per Serving: 104 Calories; 4g Fat (35.3% calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 142mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.