Create these twice-baked potatoes ahead of time to ease the stress of cooking for a crowd. Fill them with cheese and broccoli to combine two popular sides into a meal. Once you add Eatsmart Veggie Sticks crumbs, you get a nice crunchy texture on top.
4 large potatoes, washed well and dried
3 tablespoons salted butter, very soft
1/2 cup non-fat sour cream
3 tablespoons whole milk
1 teaspoon chopped chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 teaspoon olive oil
1 1/2 cup + extra shredded cheese, shredded, divided (we suggest cheddar or Monterey jack)
Eatsmart Veggie Sticks
Yield: 8 Servings
Wash the potatoes and puncture them with a fork. Bake the potatoes on a lined baking sheet at 400 degrees for about an hour, or until fairly soft.
Cool the potatoes then slice them in half. Scoop the potato out of the skin and into a bowl with all the ingredients, except extra cheese, olive oil, and Veggie Sticks. Mash it all with a potato masher, making sure the butter comes in contact with the warm potato pulp in order for it to melt.
Rub the potato skins with olive oil then salt and pepper. Place them back on a lined baking sheet. Spoon the potato mixture into each and top them with extra shredded cheese.
Crush Eatsmart Veggie Sticks in a sandwich bag. Sprinkle the pieces on top of the potatoes. Press some pieces in if they do not stick. Bake them for about 15-20 minutes until the potatoes are hot again.
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