Stuffed Potato Boats
Yields 2 servings
2 - Potatoes, medium
2 Tbls - Milk
1 - Egg
2 Tbls - Parmesan cheese, grated
1 Tbls - Dijon-style mustard
1 pkg - Frozen chopped broccoli (10 oz.), thawed, drained and squeezed dry
1 - Green onion, minced
1/4 tsp - Thyme leaves
Scrub potatoes and prick with fork.
Bake potatoes at 375 degrees for 1 hour or until tender.
Cut each potato in half, lengthwise.
Scoop out pulp, leaving 1/4-inch shell.
Place potato shells in baking dish, set aside.
Beat pulp with milk, egg, cheese and mustard until smooth.
Stir in remaining ingredients.
Mound filling into shells.
Return potatoes to oven and bake for 20 minutes or until hot.