Broccoli-and-Cheddar-Stuffed Baked Potatoes Recipe

Broccoli-and-Cheddar-Stuffed Baked Potatoes

4 Servings

Serve this hearty combo for an easy lunch or dinner. The bacon bits are made from soy; brands like Frontier and Lightlife offer them in all-natural form. If desired, you can individually wrap each prepared stuffed potato in foil and freeze. Bake at 350°F to defrost and cook through, about 30 minutes.

2 large baking potatoes (10 oz. each)
1 head broccoli, cut into small florets, stems cut into ½-inch pieces (2 ½ cups)
½ tsp. salt
4 oz. soy “cheddar cheese,” shredded (1 cup)
2 Tbs. soy “sour cream”
2 tsp. soy “bacon” bits

Preheat oven to 400°F. Bake potatoes until tender when pierced with a fork, about 1 hour.
Meanwhile, in medium saucepan, combine broccoli, salt and 2/3 cup water. Cover, bring to a boil and cook until broccoli is just tender, about 5 minutes. Drain well and set aside.
Remove potatoes from oven and cool slightly. Reduce oven temperature to 350°F. Line baking sheet with foil.
Cut each potato lengthwise in half. Scoop out flesh into medium bowl, leaving 1/2-inch-thick shells. With fork, mix “cheese” and “sour cream” into potato flesh; fold in cooked broccoli. Season with salt and freshly ground pepper to taste.
Heap filling into potato shells, packing lightly. Sprinkle 1/2 teaspoon “bacon” bits over each, pressing into place. Set stuffed potatoes on prepared baking sheet and bake until “cheese” has melted and filling is heated through, about 20 minutes.

April 2000