This is one of my favorite stuffed potato recipes. And it makes a great vegetarian dinner. Yes, it’s potatoes with broccoli. Okay, I hear the moans and groan. Broccoli? Yeah, that maligned vegetable that all kids (and some grownups) hate. I am old enough to recall when George Herbert Walker Bush, the first Bush to occupy the White House, famously (or infamously) declared, “I hate Broccoli.” Sorry, Mr. President, but you’re way off the mark. When prepared well and paired with other ingredients, broccoli is glorious. in this dish, besides the broccoli, it includes milk, grated cheese and butter. A rich flavorful dish for a rich occasion. You’ll never again have to beg the young ‘uns to eat their broccoli.
Note: The dish calls for baked potatoes. I easiest way I know to bake potatoes is my wife’s method: wash and scrub the taters (do not peel); wrap in aluminum foil, prick all over with a fork, and bake for 1 hour in a 450 degree oven or until tender.
BROCCOLI STUFFED POTATOES
6 medium baking potatoes, washed, scrubbed and baked
½ head of broccoli, steamed until crisp tender, and chopped
¾ cup grated cheese (we use either Asiago or Parmesan)
1 tablespoon butter
Freshly ground back pepper to taste
¼ cup milk
- Slice the potatoes in halve and scoop out the insides into a bowl with the broccoli.
- Add ½ cup of the cheese, the butter, pepper and milk. Mash all together or combine all ingredients in a food processor and process briefly. Stuff into the potato skins and sprinkle with the remaining cheese. Place in a 400 degree oven and bake for 10 minutes.
Yield: 6 servings.