Broccoli and Cauliflower Baked Potatoes
Ingredients
- 4 medium Idaho potatoes 18 oz
- 2 cups chopped broccoli florets about 2 heads of broccoli
- 2 cups chopped cauliflower about 1 large head of cauliflower
- ½ cup low fat buttermilk
- 2 tbsp sour cream or cream cheese thinned with milk
- ½ tbsp butter
- ½ tsp salt more to taste
- ⅛ tsp pepper more to taste
- 1 tbsp minced chives or green onions
- 1 cup shredded cheddar cheese or any shredded cheese you like
Instructions
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Preheat the oven to 400°F.
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Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
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While the potatoes are baking, chop all of your veggies (chives, broccoli, cauliflower, etc)
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In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.
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Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.
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Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
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Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
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Bake for 5-10 minutes, or until heated through and the cheese is melted.
Recipe and photos adapted from The Picky Eater.
