Roasted Broccoli and White Cheddar Twice-Baked Potatoes
washed and dried
for rubbing on the potatoes
heaping c. broccoli florets, chopped into bite-size pieces
your favorite Italian dressing
or see link to my Lemon Oregano Vinaigrette, which is what I use
white cheddar cheese
or your favorite variety
chopped (both light and dark green parts)
salt and pepper
Preheat the oven to 400 degrees.
Liberally rub the outside of the clean potatoes with olive oil (this is what creates that crisp crust!) and a bit of salt for flavor.
Place the potatoes on a baking sheet and bake for one hour.
Toss the broccoli florets with the coconut oil and some salt and pepper and place on a parchment paper-lined baking sheet (separate from the potatoes).
During the last 20 minutes of bake time for the potatoes, put the broccoli into the oven.
At the end of the baking time, remove both pans and let them cool a bit.
Slice the potatoes down the middle, lengthwise, and remove the filling. Be sure the leave enough in the shell that it holds together.
Mash the potato flesh with sprinkles of salt and pepper, garlic powder, Italian dressing, and 1/2 cup cheddar cheese.
Stir in the roasted broccoli.
Lower the oven temperature to 350 degrees.
Fill the potato shells with the cheesy broccoli filling, distributing it evenly among the four halves.
Using the remaining 1/4 cup of cheese, top each potato with one tablespoon.
Bake for 15-20 minutes until the cheese is melted.
Sprinkle with the scallions and enjoy!
Nutrition facts based on using a general Italian dressing and NO olive oil for rubbing, as this is subjective. WW points (new system): 6