Broccoli Cheese Potatoes

Broccoli Cheese Potatoes / Busy Mom's Helper 
Adapted from Skinny Taste
My family loves potatoes – if you’ll remember, we regularly have a potato bar night once a month. So much fun, plus there’s just so much you can do with potatoes! This is no exception, and is an excellent way to get more veggies along with amazing flavor! I’ve done these with a variety of main dishes, and it’s always gone along just great. Flexibility = winner!

Broccoli Cheese Potatoes

4 medium Potatoes
3 cups Water
1 1/2 cups Broccoli tree pieces
2 cups Cauliflower, chopped

1/2 cup Milk
1 cup Cheddar cheese, shredded
Salt and pepper, to taste

Bake the potatoes as normal (425 degree oven for an hour, or microwave using the potato setting), making sure to pierce them.

In a medium saucepan, bring the water, with a little salt added, to a boil. Add the cauliflower and broccoli, and cook about 3 minutes, or until broccoli begins to soften.

Remove the broccoli, setting aside. Continue cooking the cauliflower for about 5 more minutes, or until fully soft. Drain, then set aside.

Preheat oven to 400 Degrees (if haven’t been using the oven for the potatoes already).

Cut each potato in half hot-dog style, then scoop out the insides, placing in a bowl with the cauliflower. Place the empty potato skins on a sprayed baking sheet.

Add the milk and salt/pepper (to taste) to the potato/cauliflower bowl, and mash well. Mix in half of the cheese. Spoon the potato mixture back into the potato shells.

Broccoli Cheese Potatoes

Scoop 1/8 of the broccoli and remaining cheese onto each potato half. Bake for 5-10 minutes, or until cheese is fully melted on top.

Broccoli Cheese Potatoes

Note: Makes 8 servings of half-a-potato each.

Broccoli Cheese Potatoes

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Kelly Dedeaux


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