After scouring the internet for a non-creamcheesy,non-heavy buttery baked potato recipe, I decide that it was time to go back to Susie Fishbein‘s recipes. I made these baked potatoes for a big dairy dinner last year on the Holidays, and it was a great hit.
Please adjust quantities for the amount of people you are serving.
Ingredients for this Kosher Recipe
3 large russet poatoes
1 cup broccolli florets
1/2 cup shredded Cheddar cheese
2 tsp potato starch
2 tsp milk
1/2 tsp sea salt
Directions for creating this Kosher Recipe
]Preheat oven to 400 degrees F.
Scrub and dry each potato and cut a large X into the top of each potato.
Place potatoes on a baking sheet and brush with olive oil.
Bake for 1 hour and remove when soft.
Steam chopped broccoli till tender about 5 minutes.
Drain and add cheese to the broccoli.
Place potato starch in a bowl add milk and stir to dissolve. Add salt.
Add this mixture to the broccoli and cheese.
With a wooden spoon stir mixture over low flame.
Pour 1/3 mixture into potato X extending over the sides.
Keep warm until ready to serve.