Broccoli and Cheese Twice Baked Potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  4 Potato medium or 852g

• Cauliflower

  Frozen, cooked, boiled, drained, without salt

  2 cup, pieces or 360g

• Broccoli

  Frozen, chopped, cooked, boiled, drained, without salt

  1 ½ cup or 276g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Buttermilk

  Milk, fluid, cultured, reduced fat

  ½ cup or 123g

• Chives

  Raw

  1 tbsp chopped or 3g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way.
2. Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
3. Preheat the oven to 400 degrees F.
4. Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.
5. Mash the removed potato with a potato masher or purée with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar and the chives.
6. Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli and remaining cheese. Bake for 5-10 minutes, or until heated through and the cheese is melted.
7. Enjoy!