CHEDDAR BROCCOLI SMOKED WHITE FISH POTATOES (dairy)
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Ingredients 4 russet or baking potatoes (about 3/4 lb. each) 1/2 cup smoked white fish, flaked 1 tablespoon olive oil 1 bunch green onions, sliced 4 cups cooked broccoli florets 2/3 cup sour cream 3 Tablespoon butter 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded cheddar cheese

Instructions

Heat oven to 400. Prick potatoes several times with fork. Place in microwave oven, four at a time; cook 18 to 22 minutes. If using a standard oven, bake 60 minutes, or until potatoes are softened and cooked through. Let the potatoes cool 15 minutes. While potatoes are baking place the oil in a skillet. Add the onion and cook until softened, about 1 minute; cool. Slice open skin from each potato; carefully scoop out pulp, leaving shell intact. Place pulp in large bowl, mash, and stir in the onion, broccoli, sour cream, butter, salt, and pepper… Stuff potato shells with vegetable mixture. Sprinkle tops of potatoes with cheese. Place the potatoes in oven and bake 15 minutes, or until cheese melts and potato is heated through. You can make these potatoes up to 2 days ahead of time. Prepare to the point where you sprinkle the cheese over the top. Cover with plastic wrap and store in the refrigerator. Bake on a cookie sheet at 400 for 20 minutes until hot throughout or microwave until heated through. 

Serving Size

Serves 4. This recipe can be doubled or tripled.

Notes

Cook time: 30 minutes if using a microwave, 75 minutes if using a standard oven

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