Pregnancy Friendly Gluten Free Broccoli Cheddar Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
For the filling
- 2 cups broccoli florets, cut into small pieces (about ½-inch)
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- 1 ½ cups shredded cheddar cheese
- 3 strips bacon, cooked and crumbled (optional)
For serving
- 3 tbsp sour cream
- 2 tbsp sliced scallions, green tops only
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then rub with 1 tbsp of the olive oil and a pinch of salt. Place directly on the oven rack and bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
- 2
While the potatoes bake, toss the broccoli florets with 1 tbsp olive oil, garlic powder, and 1/4 tsp kosher salt on one end of a baking sheet. Spread in a single layer and roast alongside the potatoes for the last 15 minutes, until the edges are lightly browned and the florets are tender.
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