Broccoli and Mushroom Filled Potatoes

Ingredients

  • 4 medium potatoes
  • 200g broccoli
  • 150 g mushrooms
  • spash of olive oil
  • 1 clove garlic minced (optional)
  • 2 tbsp organic yoghurt
  • salt and pepper to taste
  • 8 thin slices of Nimbin Valley or other cheddar

Serves 4 people with a salad or steamed vegetables and hemp seeds

Method

  1. Wash the potatoes and prick them a few times. Place the potatoes in the oven
  2. for 45 minutes to 1 hour. You will know when they are ready by placing a knife
  3. through them and find the flesh of the potato is soft. While the potatoes are
  4. cooking cut the broccoli and it’s stem into small pieces. Steam the broccoli for 10
  5. minutes or until soft. Dice the mushrooms and fry them in a splash of olive oil
  6. and cook for 5 minutes.
  7. Once potato is cooked cut the potato in half lengthways and scoop out the flesh
  8. reserving the skin. Put the flesh in a bowl and mix with the broccoli, mushrooms,
  9. yoghurt, garlic (if using) and salt and pepper to taste. Place the filling into the
  10. potato skins and top with the cheddar cheese. Pop back in the oven for 10
  11. minutes or until the cheese has melted and crisped up a bit.

Recipe by Veet’s Cuisine

http://www.veetscuisine.com.au/cookbooks-and-classes/