Stuffed Potatoes with Cheddar Cheese

Amr El-MasriCuisinier

Ingrédients

• 4 Potatoes
  4 pieces
• 1 1/2 cups broccoli, boiled
  1.5 cup
• 1 1/2 cups cheddar cheese, grated
  1.5 cup
• 1/2 cup sour cream
  0.5 cup
• 1/2 cup liquid milk
  0.5 cup
• 1 tablespoon onion powder
  1 tablespoon
• 1 tablespoon garlic powder
  1 tablespoon
• Salt and black pepper to taste
  0
• 3 tablespoons butter
  3 tablespoon

Mesures

1. 1

   Wash the potatoes well, then place them in a preheated oven for one hour or until cooked.

   Matériel requis:

   Four

   60 minutes
2. 2

   Remove the potatoes from the oven, cut them lengthwise, and scoop out the flesh into another dish.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   In a pot over the heat, melt the milk and butter without boiling, then add the milk mixture to the potato flesh, followed by the sour cream, salt, and black pepper, and mix well.

   Matériel requis:

   Marmite

   5 minutes
4. 4

   Add the broccoli, onion powder, garlic powder, and half of the cheese, and mix.

   5 minutes
5. 5

   Distribute the mixture into the halves of the potatoes, and sprinkle the remaining cheese on top.

   5 minutes
6. 6

   Return the potatoes to the oven for 15 minutes or until the cheese melts, then serve.

   Matériel requis:

   Four

   15 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques