PREP TIME 15 MINUTES

COOK TIME 45 MINUTES

TOTAL TIME 60 MINUTES

Ingredients

  • Russet Potatoes
  • Olive Oil
  • 1 bag of Great Value frozen broccoli
  • 2 tbsp butter
  • 1 1/2 cup shredded cheddar cheese, sharp
  • 1/4 cup grated parmesan cheese
  • 1/2 cup milk
  • Salt and pepper to taste

Prep:

  • Wash each potato thoroughly, dry, then rub the skins with olive oil and sprinkle a generous amount of salt. Using a fork, poke holes into the potatoes. Then wrap each potato in aluminum foil.
  • Place wrapped potatoes onto baking sheet, a couple inches apart. Then bake in oven for 45-60 minutes, at 425.

Instructions:

  • Fill small pot with water and bring to a boil, then add frozen broccoli. Cook until broccoli becomes tender.
  • Once fully cooked, strain, then put broccoli back into pot, on low-medium heat.
  • Add butter and allow it to melt completely. Once butter has melted, add milk, parmesan, and cheddar cheese. Stir until cheese has melted and ingredients are mixed. Remove from heat.
  • When potatoes are finished cooking, allow to cool then unwrap. Cut a slit lengthwise along the top of the potato, leaving an inch on both sides, then pinch the sides to spread the potato open.
  • Add the broccoli cheddar sauce to the inside of potato and enjoy!
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