Waring CO900B manual BrocColi and cheddar twice-baked potatoes

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brocColi and cheddar twice-baked potatoes

Makes 4 servings

4russet potatoes, about 10 ounces each

1tablespoon unsalted butter

1teaspoon extra virgin olive oil

2green onions, trimmed and chopped

1broccoli crown, about 6 ounces, trimmed and chopped into 1⁄2-inch pieces

3⁄4 cup milk (may use whole milk, reduced fat, or fat-free)

4ounces sharp Cheddar, grated

1⁄2 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

Preheat oven to 400°F on convection bake with rack in position 2.

Pierce each potato with a fork in several places. Place directly on the rack and bake until potatoes are soft, about 50 minutes.

While the potatoes are baking, melt butter in olive oil in a 10-inch skillet. Add green onions and broccoli. Stir to coat the vegetables and then cover the skillet to steam them for 4 to 5 minutes so that they are tender but still crisp. Uncover, remove from heat and reserve.

When potatoes are cool enough to handle, cut off top third of the potatoes and scoop out flesh, leaving

1⁄4-inch thick shell. Reserve flesh and skins; discard tops or reserve for another use.

Using an electric mixer or hand-held potato masher, mash the potatoes. Add milk, shredded cheese, salt, and pepper. Mash until thoroughly combined. Add the cooled vegetables and stir by hand to combine. Generously fill the reserved potato shells with the potato/broccoli

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Contents Convection Oven Important Safeguards Read ALL InstructionsFor Household Commercial USE Contents Grounding instructions Extension CordsIntroduction Parts and accessories 1513Timer Power Indicator Light RedOven Temperature Ready Indicator Light Green Function Control Knob and General Function GuidelinesTemperature Control Knob Wire RacksRotisserie RoastUpper Heating Elements Rotisserie SocketsRack Support Guides Lower Heating ElementsBefore using your oven Function guidelinesConvection Bake Rotisserie Trussing a chicken Roast Broil Oven Rack Position Diagram Bakeware Reference GuideTips and Hints Brining Finished Cooking Temperatures Beef/LambPork PoultryUse and care Installing and Replacing Oven Light Install or Replace the Oven LightRemoving the Oven Light Cover Replace the Oven Light CoverReference Charts Pastry Recipes ITALIAN-STYLE Meatloaf Wrapped in Bacon Rosemary chicken With garlic Hoisin-glazed cornish hens Rotisserie pork loin with sage-garlic rub Rotisserie garlic eye round Page Cod with ginger lime crust Salmon with honey soy glaze Braised short ribsPage Roasted root vegetables BrocColi and cheddar twice-baked potatoes Cheddar corn soufflÉ Page Spring vegetable quiche Page French bread/rolls To bakeFor loaf For baguettesFor rolls Honey wheat rolls Focaccia romana Blueberry cinnamon pecan muffins Banana Walnut Loaf Cake Lemon Meringue Pie Page Pecan Pie PÂte BrisÉe Pie Pastry Mile-High Apple Pie Page Chocolate SoufflÉ Cake Page IB-8140
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