Chive

Double Stuffed Potatoes

by:
November 12, 2013
4
4 Ratings
Double Stuffed Potatoes
  • Serves 6
Author Notes

These are a very hearty dish but it can be your starch and veg­etable all in one.
—Katheryn's Kitchen

What You'll Need
Ingredients
  • 3 Large russet potatoes, thin skinned white, red or yukon gold
  • 3 tablespoons Softened butter
  • 2 Egg yolks
  • 1/2 cup Light cream cheese or light sour cream
  • 2 tablespoons Snipped chives
  • 3/4 teaspoon Salt
  • 6 tablespoons Grated sharp cheddar cheese
  • 1/2 cup Broccoli flowerets, cooked
Directions
  1. Pre­heat oven to 375 degrees F. Wash and dry pota­toes. Prick pota­toes with fork. Place pota­toes in oven for about 1 hour or until fork tender.
  2. When cooked, halve the pota­toes length­wise. Care­fully scoop out hot pulp, reserv­ing 6 shells.
  3. Mash pota­toes with but­ter while still hot. Blend egg yolks and cream cheese or sour cream, mix with the scooped out pota­toes, chives and salt. Mound mix­ture equally into each reserved shell.
  4. Place back into the 375 degree F oven for about 10 min­utes to heat through. Now evenly divide up the cooked broc­coli flow­erets onto the 6 stuffed pota­toes and sprin­kle a table­spoon of grated cheese on top of each broc­coli topped stuffed potato. Place back into oven for about 5 min­utes or until cheese is melted.
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2 Reviews

Katheryn's K.
Katheryn's K. November 12, 2013
Thanks Muse for your very kind comments. I make this recipe more so in the summer but of course it would be great anytime of the year.
 
Muse
Muse November 12, 2013
You and I share similar tastes...looks like we both LOVE potatoes in any form. Thank you for sharing some TERRIFIC recipes. Now if only I could decide on which two to make for Thanksgiving dinner! Peace, Light and Love.