Broccoli and Cheese Stuffed Potatoes
Prep Time: 10 minutes
Cooking Time: 8 -9 hours Slow Cooker or 1 hour oven
You can either cook the potatoes in a slow cooker for 8-10 hours or in a convention oven at 400 degrees for 1 hour.
4 potato(es), russet
1 pound broccoli, fresh
2 cups cheese, cheddar, grated
salt and pepper, to taste
To cook potatoes in a slow cooker, wash the potatoes and prick each potato several times with a fork. Wrap each potato in foil and place in slow cooker. Cook on low for 8-10 hours depending on size of potatoes or on high for 4-5 hours. Otherwise, if using a conventional oven, bake at 400 degrees for about 1 hour. Wash broccoli and remove tough stem. Cut florets into bite side pieces. In a medium sauce pan, bring approximately 4 cups of water to a boil over high heat. Add broccoli and reduce heat to a simmer. Continue cooking broccoli until just tender. Remove broccoli from heat, drain and pour into a bowl. Slice the tops off of the cooked potatoes, add salt and pepper and soften potatoes with a fork. Top with broccoli and the shredded cheese and place in microwave for approximately 30 seconds to melt the cheese. Serve while hot.
Per Serving Approx.: 428 calories, 19g fat, 10 g saturated fat,22 g protein,48 g carbohydrates,6 g dietary fiber, 408 mg sodium