The children were crazy for the twice baked broccoli potatoes this week! You may be asking why the Cottage Cheese in this recipe and for us it was to boost protein content for the children. Did you know 1/2 cup cottage cheese has more than twice as many grams of protein as one egg? Look for organic nonfat or low fat varieties and use for many sweet or savory recipes.
- Broccoli Cheese Bakers
10lb. bag Yukon Gold Potato
2c Chopped Broccoli
2 c Small Curd Cottage Cheese
4 Eggs
1/2 c Rice Milk (or milk)
8T Butter, Melted
Shredded Cheddar, for topping
Season with Salt, Pepper and Garlic Powder.
Preheat oven to 425 degrees.
Wash potatoes and slice in half. Lay on sheet pan and bake in oven for 30 mins. Pull from oven pierce each potato a couple times with fork and back in the oven for another 30mins.
Remove from oven and let cool. Bring oven temp down to 375 degrees.
Once cooled scoop out inside of potato leaving a small shell of potato to use as bowl. Mash potato with milk, butter and seasonings until consistency of a thick batter. Fold in broccoli and cottage cheese until blended. Spoon mixture back into potato shells and place on sheet pan. Sprinkle tops with shredded cheddar and place back in oven until tops begin to slightly brown.
