Advertisement
Home Dinner

Baked mushroom and broccoli potatoes

baked spuds
4
1H 40M

Ingredients

Baked spuBaked mushroom and broccoli potatoesds

Method

1.Scrub potatoes; pierce skin. Preheat oven to moderate, 180°C.
2.Lightly grease an oven tray. Place potatoes on tray; bake, uncovered, about 1 hour, until tender. When cool enough to handle, cut 1cm slice off one long side of each potato; scoop out potato flesh, leaving a 5mm shell. Reserve flesh; place shells on oven tray.
3.Heat oil in small saucepan; cook mushrooms and broccoli, stirring, until broccoli is just tender.
4.Heat butter in small saucepan; cook flour, stirring, until mixture is grainy. Remove from heat; gradually stir in milk. Stir over medium heat until sauce boils and thickens. Remove from heat; stir in half of the cheese.
5.Combine potato flesh, mushroom mixture and sauce in large bowl; mix well. Divide potato mixture among potato shells.
6.Sprinkle potatoes with remaining cheese. Bake, uncovered, in moderate oven about 10 minutes or until hot.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce.

Note

Related stories


Advertisement
Advertisement