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Twice Baked Potatoes

Yield
8 servings
Cook Time

Ingredients

  • 4 russet potatoes, medium, baked
  • 1 cup Roth Prairie Sunset™, shredded
  • ¼ cup broccoli, ½ inch florets
  • 2 tablespoons heavy cream
  • 2 tablespoons parsely, chopped
  • Salt and Pepper to taste
  • hot sauce to taste
  • 2 tablespoons butter, melted

Method

  1. Preheat oven to 375˚ F.
  2. Cut potatoes in half lengthwise and scoop out centers into a bowl. Add Roth Prairie Sunset™, broccoli, cream, parsley, salt, pepper, and hot sauce and mix thoroughly. Evenly distribute mixture back into potato skins.
  3. Bake until cheese is melted, approximately 15 minutes. Brush tops of potatoes with butter.