First You Scoop Out The Potatoes, Then You Pour In This Amazing, Cheesy Filling!
When your favorite sports team is on TV, it’s critical to have easy and delicious snacks handy. Okay, who am I kidding? I’m talking about football, ya’ll! We love traditional loaded potato skins at my house.
You know, the kind with bacon bits, sour cream, and chopped chives. But we got a little creative this year and wanted a new flavor combination. Who doesn’t love broccoli and cheese anything? Okay, you can still add some bacon bits to this recipe if you want to, but we definitely weren’t going to skimp on the cheese!
Making this recipe is as easy as 1-2-3. Simply cut the baked potatoes in half, and scoop out room for the filling. Then you’ll broil the potatoes for a few minutes on each side and load ‘em up with the gooey broccoli and cheese filling. Yum!
When shopping for ingredients, be sure to buy the big 5 pound bag of Russet potatoes in that special netted packaging because they are usually smaller. Perfect for this recipe! The potatoes loose in the bin tend to be larger and will take longer to bake.
Trust me, you’ll want to have the smaller ones because these will be popped into mouths every few seconds once they’re out of the oven.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Mince the broccoli into very, very small pieces so they fit well in the potatoes.
Recipe and image courtesy of: Everyday Dishes
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