1. Preheat

   Preheat the oven to 400F.

   Connect Oven
2. Prepare & Bake Potatoes

   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
3. Cook Broccoli

   Drizzle broccoli with oil, toss to coat. Roast broccoli on top rack for 10 minutes or until tender.

   • 4 cups , florets Broccoli
   • 2 Tbsp Extra Virgin Olive Oil
4. 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 or until crisp.

   • 1 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 pinch Black Pepper
5. 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
6. 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
7. 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

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	Amount per serving	Daily value percentage
Calories	400 kcal
Total Fat	26 g	33%
Total Saturated Fat	11 g	54%
Unsaturated Fat	15 g
Cholesterol	50 mg	17%
Sodium	710 mg	30%
Total Carbohydrate	25 g	9%
Fiber Total Dietary	3 g	10%
Sugars Total	3 g
Good Source: Protein	14 g	28%
Excellent Source: Vitamin C	59 mg	70%
Good Source: Calcium	345 mg	25%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.5 mg	8%
Vitamin D	0.2 µg	2%
Potassium K	680 mg	15%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.1 mg	10%
Riboflavin	0.3 mg	25%
Niacin	1.8 mg	10%
Pantothenic Acid	0.9 mg	20%
Vitamin B-6	0.5 mg	30%
Folate (B9)	65 µg	15%
Good Source: Vitamin B12	0.5 µg	20%

By Innit Culinary Team