This is the view to my left as I type this:
Nosy little guy! He is supposed to be napping, but mean ol’ teeth woke him up early. He has learned to step up onto the little reading chair down there, and is so proud as he stands big, taking it all in. 🙂
I have a recipe to share with you and then I need to go snuggle that sweetie-pie…….this recipe is a starchy side AND a veggie all-in-one, how can you go wrong?!
BROCCOLI & CHEESE TWICE BAKED POTATOES (click to print)
Recipe by Once A Month Mom
- 4 medium Potatoes
- 1 cup Broccoli florets, steamed (or use frozen broccoli and steam)
- 1 1/2 cups shredded Cheddar Cheese, divided
- 1/2 cup Ranch dressing
- 1/2 cup Sour Cream
- 4 T. butter
- 1/2 teaspoon Garlic Powder
Directions: Wash and poke holes in each potato. Cover each in foil. Bake at 400 degrees for an hour.
Remove from oven and unwrap the foil. Let them cool for 30 minutes.
*Use a hot pad or kitchen towel while handling the potatoes, they will be very HOT*
Cut the potatoes in half lengthwise. With a spoon, scoop out the insides, carefully leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.
Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, butter, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.
Dig in, these are so GOOOOD!
Gotta go play…….someone special is waiting for me!
~T
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Miz Helen’s Full Plate Thursday
4 little Fergusons 