Broccoli and Cheddar-Stuffed Potatoes
These broccoli-stuffed potatoes make a great main dish for families who have a taste for of these favorite veggies. For an easy meal, serve with tossed salad (add black beans or chickpeas) and corn on the cob.
- 4 large baking potatoes
- 1/4 cup rice milk
- 2 cups finely chopped broccoli florets, steamed
- 1 cup grated cheddar-style nondairy cheese
- Salt and freshly ground pepper to taste
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.
Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve.