Broccoli And Cheese Stuffed Potatoes Recipes

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.

BROCCOLI AND CHEESE STUFFED POTATOES

Steps:

• Preheat oven to 450.
• Pierce potatoes with a fork. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. let stand 5 minutes.
• While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove from pan, crumble and set aside.
• Add broccoli, mushrooms, onions and garlic to pan, cook in bacon drippings 7 minutes or until tender, stirring frequently. Remove from heat.
• Cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, cheese and remaining ingredients. Divide evenly among shells.
• Bake at 450 for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.

BROCCOLI AND CHEESE STUFFED POTATOES - OAMC

Steps:

• Heat oven to 400 degrees.
• Wash potatoes and poke holes in then with a fork.
• Place in oven and bake for about 1 hour or until soft.
• While potatoes are baking, cook broccoli. Either bring some salted water, about 1/2 c., to a boil and cook on stove top or cook in microwave for about 2-3 minutes until crisp tender.
• Drain broccoli in a colander.
• When potatoes are done, remove from oven and let cool until you can handle them.
• Cut each potato in half. Scoop out pulp leaving about 1/4" shell.
• Place cooked potato pulp in a medium bowl and mash. Mix in the sour cream until smooth.
• Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. Stir well.
• Scoop back into the potatoes, slightly mounding on top.
• Allow to cool. Place potatoes on a large baking sheet and place in freezer. When firm, move to a large freezer bag or wrap individually in saran and then place in freezer bag. Place remaining 1/3 c.cheese in a small freezer bag and attach to the larger bag of potatoes.
• To serve:.
• Thaw in fridge.
• place on a baking sheet and bake for 20 minutes at 350 degrees until hot. Sprinkle with reserved cheese the last 5 minutes of baking.
• These can also be heated in the microwave.

BROCCOLI AND CHEESE STUFFED BAKED POTATOES

Steps:

• Preheat oven to 375 degrees F. Rub potatoes with 1 tablespoons oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
• In a skillet over low heat, warm 1 tablespoons oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
• Let potatoes rest until cool enough to handle. Set oven to 350 degrees F. Cut top 1/4-inch off potato. Scoop out flesh.
• Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.