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  • Broccoli And Cheddar Stuffed Potatoes

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    Broccoli And Cheddar Stuffed Potatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lrg baking potatoes
    • 1/4 c. low-fat organic lowfat milk, soy lowfat milk, or possibly rice lowfat milk
    • 2 c. finely-minced broccoli florets steamed
    • 1 c. grated organic cheddar cheese (or possibly cheddar-style nondairy cheese) Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Bake or possibly microwave the potatoes till done but still hard. When cold sufficient to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4-inch thick all around.
    2. Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add in the remaining ingredients and stir well to combine.
    3. Stuff the mix back into the potato shells. Heat as needed in the microwave or possibly in a preheated 400 degree oven, and serve.
    4. This recipe yields 4 servings.
    5. Comments: For an easy meal, serve with tossed salad and corn on the cob.
    6. Description: "This is a great main dish for kids and teens who have a taste for broccoli."

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