Cheesy Broccoli and Cauliflower Stuffed Potatoes

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November 27, 2019

Cheesy Broccoli and Cauliflower Stuffed Potatoes 0 0 5 0
  • Prep: 20 mins
  • Cook: 4 hrs 15 mins
  • 20 mins

    4 hrs 15 mins

    4 hrs 35 mins

  • Yields: 5

Ingredients

5 large potatoes, skin on

1 cups mixed frozen broccoli and cauliflower, thawed and chopped into small pieces

1 sachet instant cheese sauce mix

1/2 cup grated extra sharp Parmesan cheese

Directions

1Place the whole potatoes in the slow cooker and cook on HIGH for 3 hrs or until tender when tested with a fork

2Meanwhile, soak the broccoli and cauliflower in a bowl of boiling water for 5 mins. Drain and set aside.

3Cut the potatoes in half length ways. Scoop out the centre with a teaspoon, leaving at least 5mm of potato flesh all round so the potatoes hold their shape. (Use the potato you remove for something else)

4Fill the potato halves with broccoli and cauliflower. Line the slow cooker with baking paper and add the filled potatoes.

5Make the cheese sauce according to the directions on the packet. Spoon the sauce over the potatoes. Top with Parmesan.

6Cover, putting a tea towel under the lid, and cook on HIGH for 1 and 1/4 hrs, or until the vegetables are heated through and the cheese is melted

Submitted by Paulene Christie

00:00

2 Reviews

Mel

November 30, 2019

This sounds yummy. I’m going to try it.
But as I’m new to slow cooker, why the tea towel? Just asking as I’ve seen a few people do this.

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