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

olive oil

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.

Related Kosher Recipes for Broccoli

• Healthy Vegan Broccoli Loaf (thejewishhostess.com)
• Cheesy Broccoli Cornbread – Mark Bittman (comfycook.wordpress.com)
• Broccoli in Ten Ways (wholefoodsmarket.com)
• A Reader Recipe: Broccoli “Cheese” Hummus (fitsugar.com)
• Broccoli Casserole ala 2011 (stacyjj.wordpress.com)