BROCCOLI AND CHEDDAR POTATO SKINS
– Russet Baking Potatoes – Olive Oil – Broccoli Florets – Sweet Yellow Onion – Salt – Pepper – Sour Cream – Shredded Cheddar Cheese – Sour Cream – Green Onions
Pierce potato skin and bake potato in microwave on high for 15 minutes.
Sautee onions in olive oil until soft.
Add the broccoli florets to the pan and continue cooking for 1 to 1 ½ minutes.
Cool potatoes then slide half ways.
Lightly brush the remaining of olive oil on the inside of the shell.
Evenly spread broccoli mixture over potatoes.
Sprinkle potatoes with cheese. Bake the filled potato skin for 5 minutes or until cheese is melted.
Serve with sour cream and slice green onion.
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