Cooking with Cathy: Stuffed Baked Potato

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

*2 servings

2 large potatoes
2 cups broccoli florets
1 can 100% all-natural chicken broth
1 cup onion, sliced
1 cup baby bella mushrooms, sliced
2 TBS. extra virgin olive oil
Zeis Spice:
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper

Pierce potatoes with a fork and bake on high in the microwave for 6 minutes or until fork tender. In a small pan over high heat, bring chicken broth to a boil and add broccoli florets. Cook for 3 to 5 minutes and remove from heat. in a small skillet over medium-high heat, sautee onions and mushrooms in oil with spices. Stir often and cook for 5 to 6 minutes. Slice the potato with a knife and fluff potato with a fork. Add 1 cup of broccoli with 2 TBS. of chicken broth to the potato. Top broccoli with sauteed onions and mushrooms. Serve hot.


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