Broccoli Cheddar Potato Skins - Innit

Ingredients

6 Servings

Produce

  • Broccoli 4 cups

  • Russet Potatoes 4

  • Green Onions 2 Tbsp

Spices

  • Black Pepper 2 pinches

  • Kosher Salt 1 tsp

Dairy & Eggs

  • Sour Cream 1 1/4 cups

  • Cheddar Cheese 8.5 oz

Pantry

  • Extra Virgin Olive Oil 1/3 cup

Canned/Bottled Goods

  • Vegetable Stock 2 cups

Preparation

  1. 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
  2. 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
  3. 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. Waste not, want not! Reserve leftover potato and use, for example, for mashed potatoes or potato & leek soup.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  4. 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
  5. 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
  6. 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 30.0 g 38%
Total Saturated Fat 13.0 g 67%
Unsaturated Fat 17 g  
Low Cholesterol 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 16 g 32%
Excellent Source: Vitamin C 59 mg 70%
Good Source: Calcium 371 mg 30%
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By Innit Culinary Team