Broccoli Stuffed Potato Skins
Broccoli Stuffed Potato Skins - Perfect for Game Day!
This is a great easy appetizer that sneaks those extra veggies in without anyone being the wiser! Created by our own Joni Marie Newman.
NOTE: This recipe is written to be made either plant-based or with meat and cheese added. If you want to make the vegan version, make sure to use vegan versions of the mentioned ingredients, such as vegan shredded cheese.
Yield: 16 Skins
Ingredients
8 small russet potatoes
1 ½ cups chopped broccoli florets
1 cup finely shredded green cabbage
1 cup shredded cheddar cheese, divided
½ cup chopped green onion, divided
½ cup sour cream
1 tablespoon whole grain mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
Method
Heat oven to 400F. Have ready a sheet pan lined with parchment paper or foil.
Place potatoes directly on the rack and bake for one hour. (Alternatively, you can bake your potato in the microwave by following the instructions on your machine.) Remove from oven and set aside to cook enough to handle.
Once cooled, slice each potato in half lengthwise. Making sure to leave about 1/8-inch of potato in the skin for structure, scoop out the potato flesh and transfer to a mixing bowl. Place the empty potato skins on the sheet pan.
To the mixing bowl, combine broccoli, cabbage, ½ cup of the shredded cheddar, ¼ cup of the green onion, sour cream, mustard, onion and garlic powders. Add salt and pepper to taste.
Scoop an equal amount of potato mixture into the empty skins. Sprinkle the tops with the remaining shredded cheese and bake for 20 to 25 minutes, or until cheese is melted and beginning to brown.
Sprinkle the tops with remaining green onion and serve with ranch or blue cheese for dipping!
Enjoy!
