Friday, March 5, 2010

Twice Baked Potato and Broccoli Casserole

Sometimes the biggest mistakes can turn into new and amazing adventures in life. Tis the same with cooking. Things that don't work out like you planned can often create new and exciting dishes.

I had thawed out a small container of Eagle's Chili for Stephen and planned on making simple broccoli stuffed twice baked potatoes. For some reason even after an hour my potatoes still were not soft. They were cooked but not all the way. So when I tried to scrape out the halves, they broke apart. Frustrated, I threw everything in a casserole dish and rebaked. It actually turned out really well and the leftovers were phenomenal. Thus a new dish was born.

Twice Baked Potato and Broccoli Casserole
Ingredients:
Two cups boiled or steamed broccoli florets
2 large baking potatoes
One small carton of Sour Cream
1 cup mild shredded cheddar
1/2 stick butter
Salt and Pepper
1/4 cup Panko or Seasoned Bread crumbs (optional)

Directions:
Bake Potatoes at 350 for one hour (wrapped in tinfoil). Rough Chop cooked potatoes and place in casserole dish. Add the rest of the ingredients and gently stir until thoroughly mixed. Bake for an additional 20 minutes or until hot and bubbly.

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