Waring CO1500B manual BrocColi and cheddar twice-baked potatoes

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 (middle position).

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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