Broccoli & Cheese-stuffed Potatoes

An easy way to get picky eaters to eat their vegetables.

Broccoli & Cheese-stuffed Potatoes

An easy way to get picky eaters to eat their vegetables.

Serves 4

Total Time 75 mins

Ingredients

Large potatoes	4
Broccoli florets, steamed	2 cups
Sour cream	¼ cup
Cheddar cheese, grated	¼ cup
Salt and pepper	To taste

Cooking Method

Step 01	Preheat oven to 200°C and line a baking sheet with aluminium foil.
Step 02	Scrub the potatoes gently to remove its dirt and then, prick each potato with a fork several times to help loosen its skin and allow steam to escape while baking.
Step 03	Bake the potatoes for 45 minutes or until tender. Remove it from the oven and let it cool slightly.
Step 04	Cut the potatoes in half lengthwise and scoop the inside of the potatoes, leaving a thin shell.
Step 05	Mash potatoes with a fork and mix in the broccoli and sour cream. Season it with salt and pepper.
Step 06	Refill shells with the potato mixture and top it with cheddar cheese. Bake for another 10 minutes or until cheese is melted.
Step 07	Serve immediately.

If you don’t fancy broccoli, use celery instead and add some beef bacon for a different combination.

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