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Ingredients
| russet potatoes: 2 whole potatoes |
| broccoli flower clusters (flowerets): 1 cup |
| sour cream: 1/4 cup |
| onions (chopped): 1/4 cup (finely chopped) |
| cheddar cheese (shredded): 2 Tbl (grated) |
| salt |
| black pepper |
Double Done Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- Wash, dry and lightly oil the potatoes.
- Cook in microwave on high for 6-9 minutes.
- Let potatoes cool then cut in half lengthwise.
- While potatoes are cooling saute onion in a bit of olive oil.
- Scoop out the potato insides and put in bowl.
- Place empty skins upside down on baking sheet under broiler for about 5 minutes or til crisp.
- Steam or boil the broccoli, drain and put in bowl with potato insides.
- Add the sour cream and onions to the potato-broccoli mixture and mix well add salt and pepper to taste.
- Remove potato skins from oven. Turn them right side up and fill them with the mixture.
- Top with the grated cheddar and put back under broiler til cheese melts.