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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

(Potatoes) Baked Potato and Broccoli Recipe

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This recipe for (Potatoes) Baked Potato and Broccoli, by , is from Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



18 oz 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives, optional
1 cup 4 ounces shredded low-fat sharp cheddar cheese

Pierce the potatoes several times with a fork.
Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425 F)
Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
Preheat the oven to 400F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a " shell.
Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
Add the buttermilk and salt, mash until smooth.
Fold in half of the shredded cheddar (and chives if desired).
Spoon the potato/cauliflower mixture back into the shells.
Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.
Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

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