So this recipe is the perfect fit for your Super Bowl party or your Oscar party.
Which, I realize, have come and gone.
Can I get a high five for being behind the ball on everything in 2020 so far?
But I’m guessing cheesy stuffed potatoes qualify as a year round hit anyway. So here we have it.
This little goodie is one of our recipes from the How To Eat More Meals Together cookbook that was created with our fam at Canola Eat Well for Life. You can get a free copy of the book, which contains 10 of our recipes featuring veggies grown right here in the Great White North, along with a quintessential Canadian ingredient – canola oil.
It’s a project we are really proud to be a part of as it supports our amazing Canadian growers and producers who work their butts off to feeds us all, 365 days a year.
How does the saying go?
Oh ya…Not all heroes wear capes.
These delightfully cheesy wonders can be enjoyed as an appetizer, or jazzed up with some leftover rotisserie chicken or a can of white beans, to make it a full meal. If you’re feeding a family of selective eaters, these are simple to deconstruct by leaving some plain broccoli grated cheese aside.
Just don’t wait for the next Super Bowl to try ’em.
Erin
Broccoli and Cheddar Stuffed Potato Skins
Ingredients
- 4 Medium baking potatoes (about 1/2 lb each)
- 2 tablespoons canola oil (divided)
- 1/2 teaspoon salt (divided)
- 1/2 cup panko bread crumbs
- 1/4 teaspoon garlic powder
- 2.5 cups chopped broccoli (about 3/4 inch pieces, steamed. Or frozen broccoli florets, thawed and chopped.)
- 1.5 cups grated old cheddar cheese
Directions
1. | Preheat oven to 350°F (175°C). Pierce each potato with a fork, on all sides. |
2. | Coat potatoes with 1 Tbsp of canola oil and transfer to a parchment-lined baking sheet. Sprinkle potatoes with 1/4 tsp of salt on all sides. Bake 1 hour or until fork-tender. Turn potatoes after 30 minutes. |
3. | When potatoes are tender, remove from oven and place on wire rack. Increase oven temperature to 375°F. |
4. | When potatoes are cool to the touch, cut each in half lengthwise. Using a a small spoon, scoop out potato flesh leaving a 1/2 inch border. Return potato halves to baking sheet. Set potato flesh aside for another use (such as eating, while you wait!) |
5. | In a small bowl, stir to combine panko bread crumbs, remaining 1/4 tsp salt, garlic powder and 1 Tbsp canola oil. Set aside. |
6. | Evenly distribute half of the grated cheese into the potato halves. Add broccoli to potato halves and top with remaining cheese. Top each potato evenly with the panko mixture. |
7. | Return dressed potatoes to oven and bake for 8 minutes, or until panko is golden brown and cheese is bubbling. Remove from the oven and serve warm. |
Leave a Reply