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Baked Potato!
There is something indescribable about a fluffy, steaming hot baked potato with sour cream. Broccoli florets add flavor and nutrition value. You can skip the broccoli and add chopped scallions, sautéed mushrooms or cauliflower.

Ingredients
  • 6 large russet potatoes
  • 1 container Mehadrin Sour Cream
  • 2 cups frozen broccoli florets, defrosted
  • 1 cup Mehadrin Shredded Cheese (optional)
Baked Potato!
There is something indescribable about a fluffy, steaming hot baked potato with sour cream. Broccoli florets add flavor and nutrition value. You can skip the broccoli and add chopped scallions, sautéed mushrooms or cauliflower.

Instructions

Preheat oven to 375 degrees.
Wrap potatoes in foil, and place in baking dish.
Bake potato in oven for thirty minutes, or until tender.
Using a pairing knife, cut into top of potato and make a slit.
Remove a few spoonful’s of potato.
Fill potato with sour cream, broccoli florets and serve.
If you would like (for extra gooey results), you can top with shredded
cheese and place under broiler for five minutes.
Serves: 6

 

Ingredients
  • 6 large russet potatoes
  • 1 container Mehadrin Sour Cream
  • 2 cups frozen broccoli florets, defrosted
  • 1 cup Mehadrin Shredded Cheese (optional)
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