LIGHTENED UP BROCCOLI CHEDDAR TWICE BAKED POTATOES

INGREDIENTS

4 medium russet potatoes

1 1/2 cups broccoli florets

1 head cauliflower, cut into pieces

1/2 cup fat-free milk

2 tablespoons unsalted butter

8oz sharp cheddar cheese, grated

salt and pepper, to taste

Directions

Preheat oven to 425F.

Pierce the potatoes several times, all the way around, with a fork. Place the potatoes on a foil lined baking sheet and bake for about 1 hour, or until they are easily pierced with a fork. Flip the potatoes over after 30 minutes in order to cook evenly.

While the potatoes are baking, bring a medium pot of water to a boil. Add the cauliflower to the pot and cook for 5-7 minutes, until fork tender. Remove the cauliflower using a slotted spoon and place into a blender.

Add the broccoli florets to the same pot of boiling water used for the cauliflower, cook for about 3 minutes, until the broccoli is bright green. Remove the broccoli from the boiling water and set on a cutting board to cool.

Meanwhile, add the milk and butter to the blender with the cauliflower. Blend the cauliflower mixture until it is completely smooth. Season with salt and pepper, place into a large bowl and set aside.

Once the broccoli has cooled, chop into bite size pieces, and set aside.

The potatoes should now be finished baking. Remove them from the oven and cut in half lengthwise. Once they are cool enough to handle, scoop out the flesh (middle) of the potato and place into the bowl with your cauliflower puree. *Make sure to leave a small amount of potato around the edge in order for the potatoes to keep their shape.

Brush each potato skin with a little bit of olive oil, season with salt and pepper, and place the potato skins back into the oven for about 10-15 minutes, until they are lightly browned.

While the potato skins are in the oven, mash together the cauliflower puree and potato filling. If the filling is too thick, add a little more milk. To this mixture, add half of the cheddar cheese, and the chopped broccoli. Mix together until everything is evenly distributed.

Remove the potato skins from the oven. Fill each skin with the filling mixture and top with remaining cheese (there will be extra filling). Place the potatoes back into the oven for about 10 minutes, or until the cheese has melted.

Serve hot.