Ingredients
2medium russet potatoes,scrubbed clean and dry
spray oil
salt and pepper
2ozCabot’s 75% Light Vermont Cheddar,shredded
1cupbroccoli florets,cooked, chopped
Preparation
Pierce potato with a fork a few times all around. Place in microwave and cook for about 5 minutes per potato. When finished, allow to cool enough to handle.
Cut potatoes in half horizontally. Scoop out potatoes leaving about ¼ inch thick wall. Save scooped out potatoes.
Preheat grill on medium flame to 450 degrees F.
Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper.
Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill for an additional 4 for 5 minutes.
Heat oven to 450 degrees F.
Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper.
Fill with cheese and broccoli, place on a broiler pan, and bake for 10 minutes or until cheese is melted.
