Sneaky Chef Triple Stuffed Potatoes Food

SNEAKY CHEF TRIPLE STUFFED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Prick potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender. Remove potatoes from the oven and set aside until cool enough to handle. Turn oven to high broil.
• Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact.
• Mash potatoes lightly with a fork, adding the White Puree, 1/2 cup of the cheddar cheese, margarine, sour cream and salt.
• Refill the shells with the potato mixture, mounding slightly.
• Divide the remaining 1/4 cup of cheddar among the potatoes and top each potato half with about one tablespoon of the grated cheddar.
• Place on a cookie sheet and broil, about 6 inches from the heat, for 8 to 10 minutes until bubbly brown.
• Serve immediately.

SNEAKY CHEF MAKE-AHEAD WHITE PUREE

Steps:

• To prepare White Puree:.
• On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain.
• To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
• Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
• This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.