TWICE COOKED STUFFED POTATOES
Twice baked potatoes stuffed with mushrooms, broccoli, cheese and bacon or any leftovers in the fridge.
Servings 4 servings
Equipment
- Saute pan
- Baking pan
- Cutting board & sharp knife
Ingredients
- 4 Russet potatoes scrubbed clean
- 1/2 cup Broccoli cooked & chopped
- 1/2 cup Bacon cooked & chopped
- 1 Onion, medium chopped and caramelized
- 1 tbsp Butter
- 1/2 cup Mushrooms chopped
- 2 Garlic cloves crushed
- 3/4 cup Cheese, shredded
- 1/4 cup Chives, chopped
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400
- Place scrubbed clean, unpeeled potatoes on a baking sheet and bake for 1 hour, covered. Cool
- While potatoes bake, cook the bacon and chop into small pieces.
- Melt the butter in a pan and caramelize the chopped onions along with the chopped mushrooms.
- Cut a long oval in the top of the baked, cooled potato and carefully remove much of the cooked potato.
- In a large bowl, place the cooked, scooped out potato, the chopped broccoli, caramelized onions and mushrooms, crushed garlic, olive oil, salt and pepper to taste and half of the shredded cheese. Mix gently.
- Stuff the potato mixture back into the cooked potatoes. Top with the remaining cheese, bacon and sprinkle the chopped chives.
- Place on a baking sheet and bake at 400 for 20-minutes. Serve