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Baked Potato Entrée |
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ingredients |
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| 24 |
russet potatoes |
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| 1/2 |
cup shortening if desired |
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| 3 |
pounds broccoli florets steamed |
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| 2 |
quarts prepared cheddar cheese sauce |
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instructions |
Scrub potatoes thoroughly. Prick each potato to allow steam to escape; this ensures a fluffy baked potato. Wipe dry and lightly coat skins with shortening if a tender skin is desired. Omit shortening if crispy skin is desired.
Bake potatoes in 425°F oven for approximately 1 hour, depending on size, or until tender when pressed. Remove from oven immediately when done. Slit potato lengthwise and open by gently squeezing from the bottom.
Top each potato with 2 ounces broccoli; add 1/3 cup cheese sauce.
Optional Toppings:
Sour cream, bacon, chives and Parmesan cheese
Chili con carne with shredded Monterey Jack cheese
Chicken curry with mushrooms
Shrimp and avocado with Spanish sauce
Recipe and photo courtesy of the Washington Potato Commission. |
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recipe reviews
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| number of reviews: 2 |
read all reviews |
| Excellent |
| submit date: 08/2005 |
rating -  |
| reviewed by: Stephanie |
| review: These baked potatoes were delicious. I made my own cheese sauce and buttered the potatoes before adding the broccoli and cheese sauce making it all the better. I'll be adding this to my "tried and true" meal notebook. |
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