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Broccoli and cheddar twice baked potatoes
Servings : 4
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Total Time : 45 mins
Made With
Original
Ingredients
4 baking potatoes
1 head broccoli, cut into small florets (about 200g)
1 tbsp wholegrain mustard
1 medium egg, beaten
198g tin Green giant sweet corn, drained
150g Mature cheddar cheese, grated
Equipment
Deep pan or saute pan with lid
Baking tray
Instructions
Heat the oven to 200C, 180C fan, gas 6. Microwave the potatoes on high for 15 minutes, or until tender.
Meanwhile, bring a pan of water to the boil and cook the broccoli florets for 3 minutes, until tender. Drain.
Halve the potatoes and scoop out the middles then mix the flesh with the mustard, egg, broccoli florets, sweetcorn and ¾ of the cheese. Season.
Place the potato skins onto a baking tray and spoon the potato broccoli mixture into each. Scatter over the remaining cheese and cook in the oven for 15 minutes, until golden.
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