Ingredients :
- 2 russet potatoes
- 1 cup cooked broccoli
- 6 large tuscan kale leaves
- 1/2 cup milk
- 2-3 TBSP cheddar cheese
- salt & pepper
Method :
- Preheat oven to 425 degrees.
- Scrub potatoes, then poke each several times with a fork.
- Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the open.
- Prep the kale leaves. Remove stems and chopped the leaves.
- Cook kale leaves in a pot of boiling water for 2 minutes. Drain and run under cold water.
- Slice potatoes into halves. Scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin.
- Add broccoli, kale, & milk to the blender and blend until smooth. Season with salt & pepper.
- Scoop the pureed broccoli kale potato mixture back into potato skins. Sprinkle with cheddar cheese, return to the baking sheet, & bake for another 10 minutes.
- Change the oven setting to broil, & continue cooking on high for 3 minutes to brown the cheese. Remove from thr oven and serve.
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