Rachael Ray: Broccoli and Cheddar Potato Skins
I have been looking forward to this Rachael Ray recipe all week. I love broccoli and cheddar in baked potatoes. Jason’s Deli has this Spud Au Broc, that is the best thing ever. I always crave it when I’m sick, no chicken noodle for me. I’ve made something similar to these before, but this one was a little different. I loved every bite, and I thought it would be a great way for the little one to get some broccoli, he might have eaten a few bites of broccoli, but there isn’t much fooling him. I tried!
Recipe: Broccoli and Cheddar Potato Skins
Broccoli and Cheddar Potato Skins
Cookbook: Rachael Ray Online
Total Time: 25 minutes
Notes:I heated my potatoes for about 20 minutes in the microwave. I have learned although they are hot, it’s easier to scoop out the insides of the potatoes when they are hot. I also choose not to add chicken stock, but a little butter and sour cream. Less healthy, but good! I’d make mine a little bit more on the wet side, after you melt the cheese on top they tend to dry out.
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- Broccoli and Cheddar Potato Skins
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- Ingredients
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- steam broccoli
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- shred cheddar cheese
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- microwave potatoes
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- cut in half
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- scoop out insides and mash
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- add cheddar and broccoli
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- spoon into skins
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- top with cheese
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- melt cheese under broiler
Yum-o, those look delish
Doesn’t seem like anything different to me.
Try these. They are awesome:
http://www.rachaelrayshow.com/food/recipes/chili-cheese-potato-armadillos/