Last week was actually the first time in over 2 years that I made these potatoes. They used to be made at least two times a week back before my husband's first deployment.
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What you need:
- 4 medium baking potatoes
- 2 cups fresh broccoli florets, I usually use Bird's Eye Steamfresh
- 1/2 cup chopped onion
- 2 tbsp. butter
- 1/2 cup milk
- 1/3 cup sour cream
- 2 tbsp fresh dill
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup shredded Cheddar cheese
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrXuaVZXSHX_PQOGnO-ToTkjubonDldAQopxxHPUR2EhJfrkohUcEggo6ZFe7ZGBJicDP8HJW7WDjDFCtIepvoqOU-jb4kScMpur4SMo78ialOdcWihStrLesHitN28_iFlFyw3M0bIY/s280/DSCN3752.JPG) |
Bake potatoes at 400 for 1 hour or until tender. In a small skillet, saute onion and broccoli (I let my onion cook a little bit before I add the broccoli because I microwave the steamfresh and it's already cooked) in butter for 5 minutes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ULbF4w5uuJSiTd5It-msgYvQUxGOHOD8o0Ble6mIoRv8cbvWXXxJIBUn1wLEmyVyQj3P063PJ4mdoas89DxhwrvjcgSw3Vl06XTUCIpC554zG3AR5VP1dIZDYEX3COVKdvg6SJlSfJI/s280/DSCN3755.JPG) |
Cut thin slice off the top of each potato and discard (or eat). |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfIUloXI7dGBORzrNiCGj2fn9TLgVwLob4Lxpv-Y3Wrncuhcxxgg_v_iIXr3pxPlru0s7Hd3gB3GTkR6M3D2nufnjf2yFvEgPFBxkGf_iGIp1alf8bocOFP7p4uN0OC5tId8SarQ7lOA/s280/DSCN3759.JPG) |
Carefully (KEY WORD) scoop out pulp, leaving thin shells. I had issues because mine potatoes weren't cooked all the way through and I really didn't feel like sticking them back in the oven. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHraiZQi_J34tWS7ftNeifFGHYgTl0JO-FQX9sAzYFEXVAr6uhyphenhyphenrxRuwjEVlSOCIbgqK3hWPbfwRrqPXvBwz7yze7Z3c7sNpnMVURvAcuMVS5-Db1TFB-jEaPsN3RooeRzO-27qnC4EKs/s280/DSCN3760.JPG) |
Mash potato pulp with milk, sour cream, dill, salt and pepper until smooth. I use a handmixer sometimes because it's just easier! Fold in broccoli mixture. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq8_DIAlCAKgJHQ_nHCLglPlZQrF3hGYJWsJtKXD5dQQ-pGRvEGA6-DBpMnpzajaZPIOwd2Oh2DqHGDvvP5Vz-DhEfVHx_HX0t72Ry-wbolw6JwiZ7MiCLHmU38caNq-vVrWlx3Nhxt0/s280/DSCN3763.JPG) |
Stuff into potato shells and sprinkle with cheese. Place on a baking sheet and bake for 10 to 15 minutes. |
Such a simple, delicious side dish. I love broccoli, but it's even better with cheese!
ReplyDeleteThanks for linking your blog on the My Baking Addiction Facebook page.
-Jamie