|1 cup / 250 ml||Container of Low Fat Sour Cream|
|1||Package Shredded Tex Mex Cheese|
|1 bunch||Fresh Broccoli|
Directions1. Wrap potatoes in tinfoil and place on barbecue or in preheated oven. 2. Cook until fork goes into potatoes easily. 3. Mix washed clean broccoli (chopped) about 1 cup, with sour cream, salt and pepper. 4. Open cooked potatoes and cut each in half. Scoop out the middle leaving some potato in the skin. Mash the scooped potato and mix with the broccoli mixture. 5. Spoon the potato broccoli mixture into each potato skin and top with shredded cheese. Place on a pan covered with foil and place back in barbecue or oven. 6. Cover & cook until cheese melts and mixture bubbles.
This potato recipe is brought to you courtesy of Cynthia Power.