Stuffed Baked Potato

Name: Stuffed Baked Potato
Prep time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 8 potatoes, large; 1 tablespoon olive oil; 3 cups broccoli, flowerets; 1 tablespoon butter, LURPACK; 1 onion, finely chopped; 3 cloves garlic; 1/2 cups sour cream, LYNCOTT; 1/2 cups green asparagus extra special, LYNCOTT, (American-style melted cheese); 1 package ground black pepper, LYNCOTT, (at room temperature); salt, to taste; 50 grams American cheese, (American-style); pepper, to taste

Lyncott

On Father's Day, treat him to this delicious recipe!

Reviewed by Editorial Team of Kiwilimón

Published: 14-06-2012

Preparation

Low

Preheat the oven to 200ºC. Wash the potatoes. Rub them with olive oil and bake for 1 hour and 30 minutes until soft. Steam the broccoli for 5 minutes. Drain, dry, and chop it. In a pan over low heat, melt the butter and sauté the onion; when it is translucent, add the garlic and sauté for 2 more minutes. Remove from heat and set aside. When taking the potatoes out of the oven, let them cool for a few minutes so they can be handled. Cut them horizontally and scrape a little of the pulp, being careful not to break the skin. Back over low heat, add the potato pulp to the sautéed onion. Mash it and incorporate the cream, soft cheese, and cream cheese. Stir until you get a homogeneous mixture. Add the broccoli and season with salt and pepper to taste. Fill the potato skins with the mixture and sprinkle with shredded American-style cheese. Bake for another 20 minutes or until the cheese is gratinated.