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1/2 cups green asparagus extra special, LYNCOTT, (American type melted cheese)
1 package ground black pepper, LYNCOTT, (at room temperature)
salt, to taste
50 grams american cheese, (American type)
black pepper, to taste
Preparation
Preheat the oven to 200ºC.
Wash the potatoes. Rub them with olive oil and bake for 1 hour 30 minutes until they are soft.
Cook the broccoli, steamed for 5 min. Drain, dry and chop it.
In a pan over low heat melt the butter and season the onion, when it is a translucent color add the garlic and sauté for 2 more minutes. Remove from heat and reserve.
When removing the potatoes from the oven, give them a few minutes to cool down and be able to handle. Cut them horizontally and scrape a little of the pulp, taking care not to break the skin.
Again on low heat, add the potato pulp to the onion acitronada. Press it and add the cream, soft cheese and cream cheese. Stir until a homogeneous mixture is obtained. Add the broccoli and salt and pepper to taste.
Fill the potato shells with the mixture and sprinkle with grated American type cheese.
Bake for 20 more minutes or until the cheese is gratinated.
PRESENTATION
It can be served with roast beef and salad.
TIPS
To shorten the cooking time of the potatoes inside a conventional oven, you can also cook them in a microwave oven, for 12 - 15 minutes until they are well cooked.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
Layana Katale
17/06/2013 15:10:40
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rico, facil y rapido y muy nutritivo
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