Jessica's Cheese & broccoli potatoes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
potatoes
boiling |
|
| 1 ½ | cups |
broccoli, frozen
|
|
| 1 | x |
salt
|
*
|
| 1 | jar |
cheez wiz
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | small |
potatoes
boiling |
|
| 355 | ml |
broccoli, frozen
|
|
| 1 | x |
salt
|
*
|
| 1 | jar |
cheez wiz
|
* |
Directions
Wash potatoes thoroughly in cold water and place them in the large saucepan.
Place frozen broccoli in small saucepan.
Cover both with water and a pinch of salt.
Cook potatoes over high heat for approximately 15 minutes or until tender.
Cook the broccoli about 5 minutes or until tender.
Carefully drain the vegetables through a colander over the sink.
Put the broccoli in the blender and blend on medium for a few seconds until it is the consistency of thick salsa.
Place the cheese spread in a small saucepan and cook on low heat, stirring continuously, until it's completely melted.
Remove cheese from the stove and pour into a mixing bowl.
Add the broccoli and mix until the cheese is completely green.
Using a fork, spear the potatoes one at a time and dip in the cheese mixture, covering completely.
Set the potatoes on a platter, spoon extra cheese over and serve.
