Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Broccoli Stuffed Potatoes
Servings: 4
Equipment
- Cutting Board
- Sharp knife
- Grater
- Fork
- aluminum foil optional
- Measuring cups and spoons
- Microwave-safe bowl with cover
- Microwave
- saucepan
- Oven
- Stove
- Spoon
- Serving plate
Ingredients
Farmers Market Ingredients
- 4 medium baking potatoes
- 1 cup fresh broccoli, chopped
- ½ cup onion, chopped
- ½ cup carrots, shredded
Grocery Store Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- ¾ cup milk
- ½ cup cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Preheat the oven to 350°F.
- Prick the potato skins with a fork in several places and wrap with aluminum foil.
- Bake the wrapped potatoes 30-60 minutes, until soft inside. Check doneness by piercing with a fork.
- Place the broccoli, onion, and carrots in a microwave-safe dish with 2 Tbsp water. Cover and microwave until tender, about 5 minutes. Drain and set aside.
- Melt the butter in a saucepan. Stir in the flour. Slowly add the milk while stirring continuously, and cook a few minutes until the sauce thickens.
- Add the shredded cheese to the sauce and stir until melted. Add the cooked vegetables to the cheese sauce. Season with salt and pepper to taste.
- Unwrap the potatoes and place on a serving plate. Slice the top of each potato lengthwise and spoon the sauce into the opening.
Notes
Substitutions
- Broccoli: Any vegetables available.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
