Broccoli Stuffed Twice-Baked Potato
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 russet potato
- 2 teaspoons olive oil
- 1 large garlic clove, minced
- 1⁄2 teaspoon red pepper flakes
- 1 cup broccoli, finely chopped
- 1⁄4 cup water
- salt and pepper, to taste
directions
- Preheat oven to 400 degrees.
- Scrub your potato and pierce the skin in 1-2 places with a knife.
- Bake for 50 - 60 minutes or until the inside is soft.
- Remove potato from oven and lower heat to 350.
- While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
- Saute for about 1 minute on medium heat.
- Add broccoli and toss with the garlicky olive oil.
- Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
- Cut cooled potato in half lenghtwise.
- Scoop out the middle, leaving about 1/4 inch of potato around the skin.
- Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
- Add salt and pepper to taste.
- Refill the potato shell with the mixture and palce on a baking sheet.
- Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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