Baked mushroom and broccoli potatoes

baked spuds
1H 40M


Baked spuBaked mushroom and broccoli potatoesds


1.Scrub potatoes; pierce skin. Preheat oven to moderate, 180°C.
2.Lightly grease an oven tray. Place potatoes on tray; bake, uncovered, about 1 hour, until tender. When cool enough to handle, cut 1cm slice off one long side of each potato; scoop out potato flesh, leaving a 5mm shell. Reserve flesh; place shells on oven tray.
3.Heat oil in small saucepan; cook mushrooms and broccoli, stirring, until broccoli is just tender.
4.Heat butter in small saucepan; cook flour, stirring, until mixture is grainy. Remove from heat; gradually stir in milk. Stir over medium heat until sauce boils and thickens. Remove from heat; stir in half of the cheese.
5.Combine potato flesh, mushroom mixture and sauce in large bowl; mix well. Divide potato mixture among potato shells.
6.Sprinkle potatoes with remaining cheese. Bake, uncovered, in moderate oven about 10 minutes or until hot.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce.


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