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.