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Stuffed Baked Potato
By Chef Cathy Zeis |
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Ingredients:
*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 |
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Directions:
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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