8 Servings 20 min Cook
4 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
2 Cup (1" pieces) Cauliflower
1 1/2 Cup Broccoli
1 Dash Salt
1 Dash Pepper
1/2 Cup Buttermilk
1 Tbsp chopped Chives
1 Cup, shredded Cheddar Cheese
Pierce the potatoes several times with a fork.
Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way.
Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes.
Drain and set aside in a large bowl.
Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.
Place the potato shells on a baking sheet.
Mash the removed potato with a potato masher or purée with a hand blender along with the cauliflower.
Add the buttermilk and salt, mash until smooth.
Fold in half of the shredded cheddar and the chives.
Spoon the potato/cauliflower mixture back into the shells.
Top with the cooked broccoli and remaining cheese.
Bake for 5-10 minutes, or until heated through and the cheese is melted.
Enjoy!
