35
2
green onions, trimmed and chopped
1
broccoli crown, about 6 ounces, trimmed and
chopped in
1
⁄
2
-inch pieces
3
⁄
4
cup milk (may use whole milk, reduced fat,
or fat-free)
4
ounces sharp Cheddar cheese, grated
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly ground black pepper
Preheat oven to 400°F on convection bake with rack in
position 2 (middle position).
Pierce each potato with a fork in several places. Place
directly on the rack and bake until potatoes are soft, about
50 minutes.
While the potatoes are baking, melt butter in olive oil in a
10-inch skillet. Add green onions and broccoli. Stir to coat
the vegetables and then cover the skillet to steam them for
4–5 minutes so that they are tender but still crisp. Uncover,
remove from heat and reserve.
When potatoes are cool enough to handle, cut off top third
of the potatoes and scoop out flesh, leaving
1
⁄
4
-inch thick
shell. Reserve flesh and skins; discard tops or reserve for
another use.
Using an electric mixer or hand-held potato masher,
mash the potatoes. Add milk, shredded cheese, salt, and
pepper. Mash until thoroughly combined. Add the cooled
vegetables and stir by hand to combine. Generously fill
the reserved potato shells with the potato/broccoli mixture.
At this point you can bake them immediately or refrigerate
them until ready to bake (overnight).
Turn oven to 375°F on convection bake.
Arrange potatoes on foil-lined (sprayed with cooking spray)
baking tray only.
Note:
No other parts of the oven may be
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