Broccoli Stuffed Twice-baked Potato

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 1
• 1 russet potato
• 2 teaspoons olive oil
• 1 large garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 1 cup broccoli, finely chopped
• 1/4 cup water
• salt and pepper, to taste

Recipe

• 1 preheat oven to 400 degrees.
• 2 scrub your potato and pierce the skin in 1-2 places with a knife.
• 3 bake for 50 - 60 minutes or until the inside is soft.
• 4 remove potato from oven and lower heat to 350.
• 5 while the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
• 6 saute for about 1 minute on medium heat.
• 7 add broccoli and toss with the garlicky olive oil.
• 8 add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
• 9 cut cooled potato in half lenghtwise.
• 10 scoop out the middle, leaving about 1/4 inch of potato around the skin.
• 11 add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
• 12 add salt and pepper to taste.
• 13 refill the potato shell with the mixture and palce on a baking sheet.
• 14 drizzle with a small amount of olive oil and bake for 15 - 20 minutes.