BROCCOLI CHEDDAR STUFFED POTATOES



+preparation 30 minutes
+to cook 25 minutes
+parts 4

* Ingredients :

° 2 large red or yeast potatoes, washed
° 70g (1 cup) broccoli, cut into small florets
° 1 Italian sausage, meat only
° 5 ml (1 teaspoon) vegetable oil
° 60 ml (1/4 cup) milk
° 15 ml (1 tablespoon) butter
° 90 g (12 cups) coarsely chopped cheese curd

* Preparation :

Place the grill in the middle of the oven. Preheat oven to 220°C (425°F). Line a baking tray with a silicone mat or parchment paper.
Using a fork, prick the potatoes in a few places. Put on a plate. Microwave for 8 minutes or until softened, flipping halfway through the cooking process. Leave it to rest for 5 minutes.
Meanwhile, in a saucepan of boiling salted water, cook broccoli for 2 minutes. Soak in ice water for two minutes. Strain and set aside.
In a non-stick skillet over medium heat, cook the sausage meat in the oil until it turns brown, breaking it up with a wooden spoon. For reservations.
Cut the potatoes in half lengthwise. Cut the base of each potato halves a little bit to secure them. Place the potatoes on the baking tray.
Using the spatula, remove the potato core, leaving a 5 mm (1/4 inch) edge and put it in a bowl. Mash the meat with a fork. Add milk and butter. Good mixing. Add broccoli, sausage and cheese. Salt and Pepper. Divide the filling among the potatoes.
Bake for 15 minutes or until the purée turns light brown and the cheese has melted.

Enjoy !