Broccoli Stuffed Baked Potato

Hi everybody!

Today I'm sharing a recipe I found in a Taste of Home magazine awhile back. I had some leftover broccoli so I figured it was a good time to try it.

We enjoyed the combination of ingredients, especially the fresh dill from my little garden patch. It was a nice light meal, and leftovers were great the next day,too!


Broccoli Stuffed Potatoes
T of H

 4 medium potatoes
2 c. broccoli, chopped
1/2 c. onion, chopped
2 Tbsp. butter
1/3 c. milk
1/3 c. sour cream
2 Tbsp. fresh dill
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. shredded cheese

Bake the potatoes at 400 for 1 hour until tender. Slice off the tops and scoop out the pulp. Set skins aside.

Saute the broccoli in the butter until crisp tender.Mash the potato pulp with the rest of the ingredients. Stir in the broccoli, and stuff the potato skins. Sprinkle with more cheese and bake another 10 to 15 minutes until heated through.