Broccoli and Mushrooms Stuffed Potatoes

15:18


Ingredients

10 medium potatoes
300 gram broccoli florets
250 gram mushrooms

For the béchamel sauce:

1 tablespoon butter
3 tablespoons flour
150 ml milk
25 gram cheese, grated
pinch salt and pepper

Oven: preheated 230 c 
Baking time: 50 minutes

Instructions

1. Clean the potatoes, bake in preheated oven for about 50 minutes or until cooked trough.

2. Roast the broccoli and mushrooms al dente. Set aside.


Make the sauce:

3. Melt the butter in a skillet over medium heat. Stir in the flour. 
When the flour become golden; add the milk and stir.
Add the cheese, black pepper and salt, stir until the cheese melted.

4. Add the vegatables, cook for 2-3 minutes more.

5. Cut the potatoes in half. Scoop the flesh out. Scoop the mixture into the potatoes. Top with more shredded cheese. Place back in oven for about 5 to 10 minutes.



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