Ingredients
- Butter, melted - 2 Tbsp
- Garlic, finely chopped - 1 clove
- Russet potatoes, scrubbed clean - 4 large
- Cottage cheese - 3/4 cup
- Cheddar cheese, grated - 3/4 cup
- Broccoli florets, small - 2 cups
- Frozen Sailor's Choice Prawn, thawed and drained - 1/2 lb
- Corn kernels, frozen, thawed - 1/2 cup
- Jalapeno pepper, seeded and chopped - 2 tsp
- Olive oil - 2 Tbsp
- Sour cream - 1/2 cup
- Salt - to taste
- Pepper - to taste
Instructions
- Preheat the oven to 425°F (210°C) and line a baking sheet with parchment paper or a silicone mat, placing it in the middle rack position.
- Combine the melted butter and garlic in a small bowl and set aside.
- Poke the potatoes several times with a fork, place them on a plate, and microwave them for about 8 minutes or until soft, turning halfway through. Let rest for 5 minutes. Cut the potatoes in half lengthwise and trim the base of each half so that the potatoes rest flat. Place the potatoes on the baking sheet.
- Remove about 2 tbsp (30 ml) of the flesh from each potato half with a spoon and set the flesh aside in a bowl. Add the cheeses to the potato flesh and combine well. Brush the insides of the potatoes with the garlic butter and season with salt and pepper. Spoon the filling into the potato. Bake for about 15 minutes or until the cheese has melted.
- Cook the broccoli al dente in a pot of salted boiling water, cool it under cold running water and drain it. Combine the broccoli with the prawn, corn, jalapeno, and oil in a bowl and season with salt and pepper.
- Spread the sour cream onto 4 serving plates. Top each with two potato halves and garnish with the warm broccoli and prawn mixture.
Sailor’s Choice Recommendation:
Great comfort food for any season.
