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.