Ingredients
6 ServingsProduce
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Broccoli 4 cups
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Russet Potatoes 4
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Green Onions 2 Tbsp
Spices
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Kosher Salt 1 tsp
Dairy & Eggs
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Sour Cream 1 1/4 cups
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Cheddar Cheese 8.5 oz
Pantry
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Extra Virgin Olive Oil 1/3 cup
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Black Pepper 2 pinches
Canned/Bottled Goods
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Vegetable Stock 2 cups
Preparation
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Prepare & Bake Potatoes
Preheat oven to 400F. Prick potatoes with a fork on all sides and rub with oil and season with salt. Bake for 1 hour or until tender. Let cool for at least 15 minutes.
- 4 Russet Potatoes
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Kosher Salt
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Cook Broccoli
Drizzle broccoli with oil, toss to coat. Roast broccoli on top rack at 400F for 10 minutes or until tender.
- 4 cups, florets Broccoli
- 2 Tbsp Extra Virgin Olive Oil
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Prep & Cook Potato Skins
Cut the cooked and slightly cooled potatoes in half lengthwise, careful not to burn fingers. Continue cutting each half lengthwise to make 4 wedges. Scrape off the inside of the potato (reserving insides in a separate bowl), leaving a little bit attached to the skin. Place potato skins on a sheet tray, skin side down and coat with oil and season with salt and pepper. Roast for 20 minutes at 400F or until crisp.
- 1 Tbsp Extra Virgin Olive Oil
- 1 pinch Kosher Salt
- 1 pinch Black Pepper
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Cheese, Please
Remove potato skins from oven, top with cheese. Return to oven for 5 minutes or until cheese has melted.
- 1/4 lb, shredded Cheddar Cheese
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Create Sauce
Add 3/4 of cooked broccoli (reserving rest for plate up), sour cream and stock to a blender. Blend until a smooth mixture forms. Add 1 cup of reserved potato into a blender along with cheese. Mix until smooth. Season with salt and pepper. Mix until well incorporated.
- 1/4 cup Sour Cream
- 1/2 cup Vegetable Stock
- 1/4 lb, shredded Cheddar Cheese
- 1 pinch Kosher Salt
- 1 pinch Black Pepper
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Assemble & Serve
Spoon sauce (reserving a few tablespoons for garnish) over a platter and arrange potato skins over sauce. Top with remaining broccoli, sauce, sour cream, cheese & green onion.
- 1/4 cup Sour Cream
- 2 Tbsp, shredded Cheddar Cheese
- 2 Tbsp, thinly sliced Green Onions

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 470 kcal | |
Total Fat | 30 g | 38% |
Total Saturated Fat | 13 g | 67% |
Unsaturated Fat | 17 g | |
Low Cholesterol
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65 mg | 22% |
Sodium | 800 mg | 35% |
Total Carbohydrate | 28 g | 10% |
Fiber Total Dietary | 3 g | 10% |
Sugars Total | 4 g | |
Good Source: Protein
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16 g | 32% |
Excellent Source: Vitamin C
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59 mg | 70% |
Good Source: Calcium
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371 mg | 30% |
By Innit Culinary Team