Ingredients:
- 1 Fresh Russet Potato
- 2 tbsp Mild Yellow Cheddar Cheese Feather Shredded
- 2 tbsp Mozzarella Cheese
- Low Moisture/Part Skim Shredded
- 1 bunch Fresh Broccoli
Method:
Prep Potatoes
- Fill sink with cold water and drop potato.
- Let sit for 4 minutes to soften the dirt.
- Scrub potato with plastic brush to clean.
- Place potato in a pan and cook in steamer for minutes, or until done.
Prep Broccoli
- Wash well and then steam the broccoli.
- Remove from steamer and place in mixed ice and cold water bath for 30 seconds.
Combine
- Place prepared potato in a pan.
- Cut the potato in the middle using a “Z” cut.
- Push inwards on potato ends to open the potato.
- Place cheese in the potato grove.
- Place potato in the oven for 1.5 minutes or until the cheese melts.
- Add broccoli spears to the potato and run in oven again for 1 minute.
- Serve and enjoy!
- NUTRITIONAL INFORMATION PER SERVING | RECIPE SERVES 1 CALORIES 381 | FAT 11.4 G | IRON 2.94 MG | PROTEIN 14.5 G | CARB 58.6 G | CALCIUM 258 MG | CHOLESTEROL 25 MG | SODIUM 303 MG
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Broccoli & Cheddar Baked Potato
FUN FACTS:
- Baked potato street sellers were common in London in the early 1800s. The heat of the baked potato was used to keep hands warm. They were often served with butter and salt.
- Giant baked potato that were stuffed with ingredients became popular restaurant items in the US during the Great Depression, when large portions of inexpensive food were desired
