Cuisinart TOB-30BWFR manual Broccoli & Cheddar Twice Baked Potatoes

Baked Potatoes

Why turn on the big oven just to bake potatoes when the

Cuisinart® Classic Toaster Oven Broiler does such a good job?

Makes 4 servings

4Idaho or russet potatoes (8 – 11 ounces each)

1teaspoon extra virgin olive oil

With the rack in position “B”, preheat the Cuisinart® Classic Toaster Oven Broiler to 400° F on bake setting. Scrub the potatoes thoroughly and dry. Lightly rub each potato with 1/4 teaspoon of the olive oil. Use a fork to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and easily pierced with a knife, about 55 – 60 minutes. Remove from the oven.

To serve, pinch open the top, fluff the interior with a fork, and serve topped with butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher or sea salt and freshly ground pepper to taste.

Variation: Substitute sweet potatoes or yams for baking potatoes.

Nutritional information per serving (10 oz. Potato):

Calories 235 (5 % from fat) • carbo. 51g • pro. 6g • fat 1g

sat.fat 0g • chol. 0mg • sod. 17mg • fiber 5g

Broccoli & Cheddar Twice Baked Potatoes

Serve as a very hearty side dish, or with a

big salad to make a simple supper.

Makes 4 servings

4Idaho or russet potatoes, about 10 – 11 ounces each

1teaspoon extra virgin olive oil

1tablespoon unsalted butter

2green onions, trimmed and chopped

1broccoli crown, about 6 ounces, trimmed and chopped in half-inch pieces 3/4 cup milk (may use whole, reduced fat, lowfat or fat-free)

4ounces sharp cheddar cheese, shredded (may use regular or lowfat) 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white or black pepper

Prepare and bake potatoes as in Baked Potatoes, but do not pinch open – just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top third of the potatoes and scoop out flesh, leaving a 1/4-inch thick shell.

Reserve flesh and skins. Discard tops, or reserve for another use.

While the potatoes bake and cool, melt the butter in a 10-inch nonstick skillet with a lid over medium-low heat. Add the chopped green onions and broccoli. Stir to coat the vegetables, then cover and steam the vegetables for 4 – 5 minutes until tender, but still crispy. Uncover, remove from the heat, and let cool.

Use Cuisinart® hand mixer on low speed to whip the potatoes. Add milk, shredded cheese, salt and pepper; mash or beat to combine completely. Add the cooled sautéed vegetables and stir by hand to combine. Generously fill the reserved potato shells with the potato/broccoli mixture. Potatoes may be done ahead to this point and refrigerated until ready to bake.

Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler to 375° F. Arrange the potatoes in a 7 x 11-inch baking pan. (Make cleanup simple by lining the pan with parchment paper.) Bake, uncovered, until the tops are golden brown and the potatoes are hot, about 25 – 30 minutes. (If the potatoes are cold from the refrigerator, add 5 – 8 minutes to the baking time.) Remove from the oven and serve hot.

Nutritional information per serving:

Calories 369 (25% from fat) • Carbo. 54g • prot. 17g • fat 10g • sat. fat 4g •

chol. 31mg • sod. 498mg • fiber 5g

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