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• 2 medium russet potatoes, scrubbed clean and dry
• Spray oil
• Gourmet Fries Seasonings Garlic Parmesan
• 2 oz Cabot's 75% Light Vermont Cheddar, shredded
• 1 cup cooked broccoli florets, chopped
Pierce the potato with a fork a few times in numerous locations.
Place in microwave and cook for about 5 minutes per potato.
When finished, allow to cool until it is cool enough to handle.
Cut potatoes in half horizontally.
Scoop out the potatoes leaving about 1/4 inch thick wall.
To Make On the Grill:
Preheat grill on medium flame to 450°. Lightly spray potato skins on both sides with oil. Season both sides with Garlic Parmesan. Grill flesh side down about 4 minutes. Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.
To Make In the Oven:
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with Garlic Parmesan. Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.