Ingredients:
3 large potatoes, baked until tender
3 tablespoons melted butter
4 teaspoons hot pepper sauce
1 1/2 cups broccoli florets, cut in half
6 tablespoons bleu cheese salad dressing
Directions:
Preheat oven to 375.
When potatoes are cool enough to handle, cut each in half lengthwise.
Scoop out center flesh from the potato halves, leaving a shell about 1/4-inch thick.
Arrange the potato skins cut-side up on a baking sheet.
In a medium bowl, mix melted butter with hot sauce until well blended.
Stir in the broccoli, tossing to coat with the butter mixture.
Divide broccoli mixture evenly among potato skins, mounding if necessary.
Use the remaining butter in the bowl to drizzle over the filled potato skins.
Bake uncovered for 12-15 minutes until the potato skins are nicely browned and the broccoli is crisp-tender.
Just before serving, drizzle 1 tablespoon blue cheese dressing over each potato.
Serve warm.
Servings: 3-6
Time preparation: 15 min.
Time total: 30 min.