What you
need,
1 large
russet potato, washed and dried
1 tbsp.
olive oil
½ tsp kosher
salt
2 tbsp. milk
or cream
2 heaping tbsp.
sour cream
1 tbsp.
butter
¼ cup grated
cheddar cheese + a little extra for topping
½ cup or
broccoli chopped into very small florets
Salt and Pepper
to taste
Poke holes
all over your potato, then microwave it on high for 3-5 minutes until it starts
to soften. Then rub it in olive oil and
sprinkle it all over with salt and place it on a baking sheet. Bake at 400 degrees
until the skin is crisp and the potato is fully cooked through, 30-45 minutes.
I rolled my potato over halfway through.
Remove the
potato from the oven and let it cool until you can handle it. Cut in half lengthwise. Carefully scoop out
the middles leaving a little potato around the edge to hold the filling in when
you re-stuff it.
Mash the
inside of the potato with the milk, sour cream and butter. Stir in the cheese
and broccoli and season to your taste with salt and pepper. Try not to eat all
the filling with a spoon, I almost did, damn it was tasty!
Re-stuff the
potatoes with the filling, heaping it in there. Top with a little extra cheese
and bake at 400 degrees for 20-25 minutes until it is hot and melty.
Stuff in
your face… well maybe make a salad and have that too…
Jen of My Tiny Oven
