Sneaky Chef Triple Stuffed Potatoes - cooking recipe

Ingredients

3 large russet potatoes, scrubbed
1/4 cup white puree (Sneaky Chef Make-Ahead White Puree)
3/4 - 1 cup grated cheddar cheese, divided
3 tablespoons margarine
2 tablespoons low-fat sour cream
1/2 teaspoon salt
Optional extra boost
1/2 cup chopped broccoli (and or peas)

Preparation

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.