Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions
See full recipe on: Cook's Illustrated
Ingredients |
|---|
| 4 russet potatoes , scrubbed and dried |
| Vegetable oil |
| 4tablespoons unsalted butter (melt 2 tablespoons) |
| 6cups broccoli florets (from 2 pound bunch) cut into 1/2- to 1-inch pieces, stems discarded |
| Table salt |
| 1teaspoon lemon juice from 1 lemon |
| 1/4teaspoon powdered mustard |
| 6ounces sharp cheddar cheese , shredded (2 cups) |
| 3�4 scallions , sliced thin (about 1/2 cup) |
| 1/2cup sour cream |
| 1/4cup half-and-half |
| Ground black pepper |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 783 | — |
| Fat | 41g | 63% |
| Carbs | 84g | 28% |
| Protein | 26g | 52% |
| Fiber | 11g | 44% |
| Cholesterol | 95mg | 31% |
| Sodium | 394mg | 16% |
Preparation |
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