- 4
Ingredients
- 4 large baking potatoes
- 1/2- 1 Tbsp. olive oil
- 2.5 cups broccoli florets
- 1/2 onion, finely chopped
- 4 cloves garlic, minced
- 1 cup grated white cheddar cheese
- 1/4 cup sour cream
- 2 Tbsp. milk
- Salt and pepper
Preparation
Step 1
*6 oz andouille sausage (about 2 links, casings removed and crumbled)
*2 Tbsp fresh chopped parsley
Preheat oven to 375°F. Pierce potato with a fork several times. Bake until tender, 1 hour and 30 minutes. Or, you can cook in the microwave for 7-8 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
*In a skillet over med heat add 1/2 tbsp. oil and cook sausage for 8-10 min or until thoroughly cooked. Remove from pan and drain on paper towels.
In a skillet over med heat, warm 1/2 Tbsp. oil. Saute onion until soft, 8 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake for 10-15 minutes. Then put under broiler for about 5 min or until top is golden.
*Add sausage and the parsley to the mix.