Ah, the humble potato—nature’s canvas for culinary creativity! I remember the first time I tried stuffing a potato; it felt like a revelation. The marriage of tender broccoli and gooey cheddar within a fluffy potato shell is like a warm hug on a chilly day. It’s almost like crafting a mini casserole right in your hand, and honestly, who doesn’t need more of that kind of comfort?
Steps
- Wash and dry the potatoes, then pierce them several times with a fork. Microwave them for about 5 minutes per potato, and let them cool until they can be handled safely.
- Cut each potato in half horizontally, then scoop out the insides, leaving a thick wall of about 1/4 inch. Reserve the scooped potato for another use, such as mashed potatoes.
- For grilling, preheat the grill to medium heat at 450°F. Spray the potato skins lightly on both sides with oil and season with salt and pepper. Grill them flesh-side down for about 4 minutes, then turn them over, fill with cheese and broccoli, and grill for an additional 4-5 minutes.
- For baking, preheat the oven to 450°F. Spray the potato skins lightly on both sides with oil and season with salt and pepper. Fill the skins with cheese and broccoli, place them on a broiler pan, and bake for about 10 minutes or until the cheese has melted.
Ingredients
- 2 medium russet potatoes, cleaned and dried
- Cooking spray oil
- Salt and pepper
- 2 ounces of Cabot’s 75% Light Vermont Cheddar, shredded
- 1 cup of cooked broccoli florets, chopped
Nutritional Values
Calories: 385.4 kcal | Carbohydrates: 60 g | Protein: 26.2 g | Fat: 5.8 g | Fiber: 8.6 g
FAQ
- Can I prepare these potato skins ahead of time?
- Yes, you can prepare the potato skins in advance. Simply follow the steps to scoop out the potatoes and store them in the refrigerator. When you’re ready to serve, fill them with cheese and broccoli, and then grill or bake them as directed.
- What can I do with the scooped-out potato flesh?
- You can save the scooped-out potato flesh to make mashed potatoes or another dish the next day. It’s a great way to ensure nothing goes to waste.
- Can I use a different type of cheese?
- Absolutely! While this recipe uses Cabot’s 75% Light Vermont Cheddar, you can substitute it with your favorite cheese or whatever you have on hand.
- Is it possible to cook the potato skins entirely in the oven?
- Yes, if you prefer not to use the microwave, you can bake the potatoes in the oven first. Simply adjust the cooking time and ensure they are tender before proceeding with the recipe.
- Can I add other toppings to the potato skins?
- Certainly! Feel free to add other toppings such as bacon bits, sour cream, or chives to customize the potato skins to your liking.
Tips
- To save time and reduce kitchen heat, start cooking the potatoes in the microwave before finishing them on the grill or in the oven.
- For added flavor, season the potato skins on both sides with salt and pepper before grilling or baking.
- Use leftover broccoli for this recipe to avoid waste and add a nutritious element to your dish.
- Keep the scooped-out potato flesh for making a delicious batch of mashed potatoes the next day.
Equipment
- Microwave (if not already owned)
- Grill or Broiler Pan (for those who do not already have grilling equipment or a broiler pan)
- Spray Oil Dispenser (if you need a reusable option for applying spray oil)
