redplum.com

Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions

See full recipe on: Cook's Illustrated



Ingredients

4 russet potatoes , scrubbed and dried
Vegetable oil
4tablespoons unsalted butter (melt 2 tablespoons)
6cups broccoli florets (from 2 pound bunch) cut into 1/2- to 1-inch pieces, stems discarded
Table salt
1teaspoon lemon juice from 1 lemon
1/4teaspoon powdered mustard
6ounces sharp cheddar cheese , shredded (2 cups)
3�4 scallions , sliced thin (about 1/2 cup)
1/2cup sour cream
1/4cup half-and-half
Ground black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 783
Fat 41g 63%
Carbs 84g 28%
Protein 26g 52%
Fiber 11g 44%
Cholesterol 95mg 31%
Sodium 394mg 16%
     
Fat
Carbs
Protein

Preparation









Great credit is like having a coupon book for life

RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest
VIST REDPLUM.COM’S PARTNER SITE