Twice-baked Potatoes with Broccoli | PCC Natural Markets

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Twice-baked Potatoes with Broccoli

Serves: 4

Your rating: None (4 votes)
Your rating: None (4 votes)


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 375° F. Pierce potatoes with a fork several times. Lightly coat in oil and sprinkle with salt and pepper. Wrap potatoes in tin foil. Bake until tender, about 1 hour. Remove from the oven and cool to the touch.

Meanwhile, prepare the broccoli: cut florets and peel and slice the stem into 1/2-inch pieces. Steam florets and stem pieces until tender, 5 to 8 minutes.

Cut potatoes in half and carefully scoop out the flesh, leaving a 1/2-inch shell. Place the shells on a foil- or parchment-lined baking sheet.

In a bowl, mash together potato flesh, milk and ranch dressing. Fold in broccoli, 1/2 cup cheddar cheese, chives and shallots. Add mixture back to shells. Top with remaining cheese. Bake until heated through and cheese melts, 15 to 20 minutes.

Each serving: 320 cal, 8g fat (1.5g sat), 10mg chol, 360mg sodium, 50g carb, 7g fiber, 15g protein

Recipe by Jackie Freeman, PCC Chef

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