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Jumbo Stuffed Potatoes

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Recipe from Quick, Light & Delicious

Ingredients You'll Need

2 large brown skinned baking potatoes, Desiree or similar (about 500g), scrubbed
1 cup broccoli florets
1/4 cup light sour cream
1/4 cup thinly sliced spring onions/shallots
1 teaspoon wholegrain mustard
1/4 teaspoon salt
1/4 teaspoon white pepper


1. Preheat oven to 220C. Prick potatoes several times with a fork. Bake until tender, about 1 hour. Transfer potatoes to a wire cooling rack; cool for 15 minutes. Do not turn oven off.

2. Meanwhile, in a large pan, bring 5cm of water to the boil over a high heat. Place broccoli in a steamer basket over boiling water; cover and steam for 6 minutes.

3. Slice each potato in half lengthwise. using a small spoon, scoop out most of the potato flesh, keeping shells intact.

4. In a blender of food processor fitted with a metal blade, combine potato flesh, broccoli, sour cream, spring onions, mustard, salt and pepper. Mix until smooth.

5. Spoon stuffing evenly into each potato shell, slightly mounding it on the top. Place stuffed potatoes on a baking tray. Bake until heated through, 10 to 15 minutes. Serve immediately.


To reheat potatoes before serving, microwave on High for 2 minutes, adding an extra 30 seconds if potatoes have been refrigerated.


A blender can be used as easily as a food processor for many tasks. It can mix, blend, chop or puree the filling to a smooth, textured finish.

When reheating potatoes in the microwave, cover with clear plastic wrap and arrange around the edge of the turntable to that they heat through evenly.

Recipe from Quick, Light & Delicious

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