Broccoli and Cheese Twice Baked Potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  4 Potato medium or 852g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Chives

  Raw

  1 tbsp chopped or 3g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Pierce the potatoes several times with a fork. Microwave using the baked potato setting, turning halfway through, until cooked.
2. In a medium saucepan, combine cauliflower and broccoli with a little salted water. Cook, covered, for 3 minutes. Remove broccoli with a slotted spoon and set aside. Continue cooking cauliflower until soft, about 5 more minutes. Drain and place in a large bowl.
3. Preheat the oven to 400°F.
4. Cut potatoes in half lengthwise. Scoop flesh into the large bowl with cauliflower, leaving a ¼" shell. Place shells on a baking sheet.
5. Mash the potato and cauliflower with a potato masher or purée with a hand blender. Add buttermilk and salt, mash until smooth. Fold in half of the cheddar and the chives.
6. Spoon the mixture back into the shells. Top with cooked broccoli and remaining cheese. Bake for 5-10 minutes, until heated through and cheese is melted.
7. Enjoy!

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