Twice Baked Broccoli Cheese Grit Potatoes - House-Autry

Vegetables & Sides
Recipes

Twice Baked Broccoli Cheese Grit Potatoes

Twice Baked Broccoli Cheese Grit Potatoes

Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 8

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Twice Baked Broccoli Cheese Grit Potatoes

Our stone ground grits, plus broccoli and rich cheddar cheese, make these twice-baked potatoes a hearty entrée.

Ingredients

  • ¾ cup uncooked House-Autry Stone Ground White Grits
  • 4 medium russet potatoes
  • 2 tbsp oil
  • 3 cups water
  • 1 tsp salt
  • 2 cups frozen broccoli florets, thawed and chopped
  • 1 cup sharp cheddar cheese, shredded, divided
  • 1/2 tsp pepper, ground
  • 1/4 cup milk
  • 2-3 tbsp butter, unsalted
  • Parsley, chopped

Directions

Preheat oven to 425°F.

Wash potatoes well, poke all over with a fork and rub with oil. Bake until soft, about 1 hour. Let rest until cool enough to handle.

Meanwhile, in a large saucepan, bring water and salt to a boil over medium-high heat; gradually stir in grits. Reduce heat to medium-low and cook, stirring often, 5 minutes or until thickened. Stir in broccoli, cheese and pepper; cook, stirring constantly, until cheese melts. Remove from heat.

Slice potatoes half, then scoop out most of potato into a large bowl. Add milk and butter. Mash together. Divide grits among potato halves, then sprinkle with remaining cheddar. Bake in oven until filling is warmed through and cheese is bubbly.

Garnish with parsley.

Products used in this recipe:

White Stone Ground Grits

White Stone Ground Grits

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