Twice-Baked Potatoes Verde

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* Exported from MasterCook *

 

Twice-Baked Potatoes Verde

 

Recipe By : Regina's Vegetarian Table page 146-47 in the book

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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4 large russet potatoes

2 cups broccoli -- chopped

8 ounces green taco sauce

8 ounces cheddar cheese -- grated

salt and pepper

cayenne -- optional

 

wash the potatoes and dry with a towel. With your fingers, rub a small

amount of oil on the skins to keep them from drying out during baking. Bake

at 400 degrees F for 15 minutes. Pierce the potatoes a couple of times with

a fork. Reduce temperature to 350 degrees F and continue baking for

another 45 minutes, or until the potatoes are tender when poked or pinched.

(They can be baked a day or two in advance if it's more convenient. They

can also be cooked in the microwave. Be sure to oil and pierce the skins

before microwaving.)

while the potatoes are baking, steam or boil the broccoli until tender.

Put the broccoli, along with half of the milk, in a blender or food

processor and puree.

slice the potatoes in half and scoop out the contents into a mixing bowl,

leaving a fairly thin jacket. Arrange the potato jackets on a baking sheet.

add broccoli and all the remaining ingredients to the potato pulp and mix

by hand or with an electric mixer. Adjust the texture of the potatoes to

your liking by using more or less milk, though you don't want them to be too

thin and runny.

spoon a generous amount of the filling into the jackets. Bake at 350

degrees F for 15 to 20 minutes. Serve immediately.

 

Serve with Mexicali Corn Salad

 

 

 

 

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NOTES : http://www.pbs.org/regina/recipes2/series_100/e106r1.htm

Courage is what it takes to stand up and speak; courage is also what it

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--Winston Churchill