Sour cream broccoli jackets with cheddar and mustard

6 servings

Ingredients

Quantity Ingredient
6 larges Or 12 smaller potatoes
1 tablespoon Oil
1 medium Size egg; beaten
15 grams Butter; ( 1/2oz)
175 grams Grated Cheddar cheese; (6oz)
1 142 millilit sour cream
2 teaspoons Wholegrain mustard
1 Clove garlic; crushed
1 180 gram pac broccoli florets; blanched and
; refreshed

Directions

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Prick the potatoes all over and brush lightly with oil, place on a baking sheet and cook for 45 minutes or until soft.

Cut the potatoes in half and scoop out the flesh with a spoon, leaving a shell of 1cm ( ½ inch).

Place the potato flesh in a bowl and combine with the beaten egg, butter, cheese, sour cream, mustard, garlic and broccoli.

Re-fill the potato skins with the mixture and bake for a further 10-15 mintues. Serve immediately.

Converted by MC_Buster.

NOTES : A tasty baked potato filling.

Converted by MM_Buster v2.0l.

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