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Stuffed Baby Potatoes w/Broccoli & Cheddar Recipe


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     Stuffed Baby Potatoes w/Broccoli & Cheddar

Category   Appetizers
Sub Category   Gameday-Tailgate
Servings   24 halves
Preptime   45 min.

12 small dutch baby style golden potatoes or mini russets
2 c broccoli florets, stems cut very short and broken to small pieces
1 c shredded sharp cheddar cheese
1/2 c scallions, chopped fine
1/2 c light cream cheese
1/4 c light sour cream
2 tsp. salt
1 tsp. sweet smoked paprika
1 tsp. ground black pepper
1T olive oil

Poke potatoes with fork and toss in olive oil to lightly coat. Bake @ 350F on baking sheet for 30 min. or until cooked through. Allow to cool.
Steam broccoli florets until crisp tender. Allow to cool.
Slice potatoes in half and scoop out centers of each half, leaving 1/2 inch thick shell of flesh in each potato. Place scooped out potato in large mixing bowl and place hollowed out potatoes back on baking sheet, hollowed sides up.
To potatoes in bowl, add cream cheese, sour cream, cheddar, scallions, salt, pepper, and smoked paprika. Mix well to combine. Add in steamed broccoli florets and fold in to evenly distribute. Fill each potato half with a heaping amount of mixture and Bake @400F for 10 minutes, or until lightly golden.

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