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