Here’s a little carb-centric recipe I’ve been saving for a rainy day such as this. Steve and I have been focused lately on grill creativity, and have been branching out beyond the typical baked potato and grilled chicken. This could also easily be made in the oven. Enjoy!
- 2 baking potatoes
- 1 head of broccoli
- 1/4 cup reduced fat sour cream
- 4 tablespoons butter, softened
- 1 tablespoon of milk
- 1/2 cup shredded cheddar cheese
- 2 strips of cooked bacon diced into bits optional
- salt and pepper
Pre-heat grill or oven to 375. Wash potatoes, poke with fork, and wrap in tin foil. Bake or grill for 45 minutes or until tender.
Meanwhile, steam the broccoli. I usually just add a small amount of water to a pot and simmer the broccoli until it turns bright green. Drain and chop into small florets. Put aside.
Once potatoes are soft, open foil and slice potato lengthwise down the center, let cool slightly. Using a spoon, scoop out the middle flesh leaving 1/4 inch of potato around the skin for structure.
In a small bowl, add the scooped out potato, broccoli, sour cream, butter, milk, 1/4 cup of cheese, bacon (if using), and salt and pepper. Mix with fork until just combined.
Add mixture back into the skins, top with remaining cheese and paprika.
Place potatoes on foil if grilling or on a baking sheet if using the oven and bake for another 15-20 minutes.