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.

   • 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

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	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	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%

Load More

	Amount per serving	Daily value percentage
Iron Fe	1.6 mg	10%
Vitamin D	0.2 µg	2%
Potassium K	770 mg	15%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.4 mg	30%
Niacin	2.5 mg	15%
Pantothenic Acid	1 mg	20%
Vitamin B-6	0.5 mg	30%
Folate (B9)	69 µg	15%
Vitamin B-12	0.5 µg	20%

By Innit Culinary Team