These Buffalo and Blue Veggie Stuffed Potatoes created by Registered Dietition and Nutritionalist, Jenna Braddock, are a great dish for dinner either with your family or entertaining guests!
6 large and wide Russet potatoes, washed and scrubbed
12 oz. ground buffalo meat
3/4 c diced yellow onion (about 1 medium sized onion)
1 c small chopped fresh broccoli florets
3/4 c Litehouse Chunky Blue Cheese Dressing
1 teaspoon Kosher salt
2 tablespoons fresh chopped parsley
1/2 teaspoon fresh ground pepper
1. Preheat oven to 400 degrees. Place scrubbed potatoes directly on oven racks, leaving air space in between each one. Bake for 90 minutes or until very soft.
2. Meanwhile, heat a medium size skillet over medium heat. Add the buffalo meat and cook until no longer raw. Remove from skillet and place on a paper towel-lined plate.
3. Use a paper towel to carefully wipe out most of the buffalo grease. Add the onions, peppers and broccoli and sauté until soft, about 5 minutes. Remove from heat.
4. In a large bowl combine cooked buffalo and cooked veggies. Set aside.
5. Once potatoes are cooked through, remove from oven and allow them to cool until you can safely handle them. Use a sharp paring knife and slice off about the top 20% of each one. Discard tops.
6. Use a pointed spoon, melon baller or grapefruit spoon to carefully scoop out the flesh of each potato, leaving a layer inside like a potato boat.
7. Avoid puncturing the potato skin. Save the cooked potato flesh in another bowl. Mash potato flesh with a potato masher until soft and free of large lumps.
8. Measure 2 ½ cups of the mashed potato flesh and discard the rest (or save for another use). Pour Litehouse® Chunky Bleu Cheese Dressing into the mashed potatoes and stir to combine. Next add the buffalo meat and veggie mixture, salt and pepper. Combine thoroughly.
9. Fill each potato boat to the top with the mixture. Use all of the mixture. Place filled potatoes on a parchment or foil lined rimmed baking sheet.
Bake potatoes in a 400 degree oven for 20 minutes. Remove from oven and allow to cool for a couple of minutes. Serve each potato with a drizzle of bleu cheese and a sprinkle of fresh parsley.