icon-location Phoenix Metro, AZ

Double Stacked Broccoli and Jack Twice Baked Potatoes

Vegetables

Ingredients

5 Russet potatoes, washed and wrapped in foil
1 head Broccoli, floriated and halved
10 slices Pepper jack cheese cut in half
1⁄2 tsp. Kosher salt
1⁄4 tsp. White pepper
1 tbsp. Fresh garlic, minced
3 tbsp. Unsalted butter, Divided amongst the potatoes.
Green onions or chives for garnish

Method

• Pre heat oven to 500 degfrees F.
• Blanched the broccoli in boiling water for 2 min then cooled in an ice bath, remove from water when cooled, about 1 min.
• Bake potato for 40 minutes or until fork tender.
• Unwrap potatoes and cut them in half lengthwise.
• Hollow out the potatoes leaving a quarter inch of potato on the in side.
• Now place a little butter on the bottoms of each then a couple pieces of broccoli, a pinch of salt and pepper, a pinch of garlic in each, and top with a half slice of pepper jack cheese then pat down some of the remaining potatoes repeat process one more time topping with two strips of pepper jack.
• Place in the oven again for five to ten minutes remove and top with chopped green onion or chive.

7677 N. 16th St., Phoenix, AZ, 85020
602.870.1977