It may seem like comfort food, and it is, but crisp this up with a salad and you have a highly nutritious and totally DELICIOUS dinner.
The universal appeal of hot fluffy potato with crispy skin taken up a level by adding broccoli, cream cheese and seasoning.
Bake the potatoes at about 200 degrees for 45-60 mins or until you can poke a pointy knife right through them (can microwave them for 8 mins to start them off and reduce oven time)
When they’re cooked scoop out the flesh into a large heavy bowl and add all the other ingredients except the cheddar. Mash it lightly with a potato masher but retain some chunky broccoli pieces.
Pile the potato mix back into the skins, sprinkle with a bit of cheddar and put back in the oven for about 7 mins until the top is slightly golden. Sprinkle with fresh herbs to serve, and make a nice big fresh salad to go with it.
How to make fresh herbs and salad leaves last longer.
Add chopped spring onions to the potato mix for another level.
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!
Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
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It’s easy to halve the potato where there is love.
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