8/11/2012 Basket - Broccoli Cheese Stuffed Potato Skins

Broccoli Cheese Stuffed Potato Skins
Uses from this basket: Broccoli
Other produce: Potato

• 8 potatoes
• olive oil
• salt
• 4 cups broccoli florets
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• dash ground red pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded mozzarella cheese

Pierce potatoes several times with a fork.  Bake at 400 degrees for about an hour, until cooked through.  Cool until easy to handle.  Scoop most of insides out, leaving skin intact, and set aside for another use (I just mashed mine up with a little milk, sour cream, garlic salt, onion powder, dill, and Italian seasoning).

Brush inside and outside of skins with olive oil and sprinkle with salt.  Place skin side down on a baking sheet and bake at 450 degrees for about 20 minutes, until skins are crisp.

In the meantime, steam the broccoli and make the cheese sauce:  In a medium saucepan, melt butter over low heat.  Stir in flour, ground mustard, salt, pepper, onion powder, and red pepper.  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Gradually stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese until melted.  Stir in cooked broccoli.

Scoop broccoli cheese mixture into potato skins and return to oven at 400 degrees for 5 minutes.