Ingredients
- 4 medium sized russet potatoes, baked
- 1 cup Roth® Prairie Sunset® Cheese, shredded
- ¼ cup broccoli, ½ inch florets
- 2 tablespoons heavy cream
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
- hot sauce to taste
- 2 tablespoons butter, melted
Method
- Heat oven to 375˚F.
- Cut potatoes in half lengthwise and scoop out centers into a bowl. Add Prairie Sunse cheese, broccoli, cream, parsley, salt, pepper, and hot sauce and mix thoroughly. Evenly distribute mixture back into potato skins.
- Bake until cheese is melted, approximately 15 minutes. Brush tops of potatoes with butter.