Dandy® Super Sweet Corn, Broccoli & Fresh Cravings® Kickin’ Queso Skins

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YIELD
8

What You Need

  • 4 large baking potatoes, baked till fork tender, allowed to cool

  • 3 tablespoons canola oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon paprika

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon ground cumin

  • 1 cup Dandy® broccoli florets, cut into small pieces

  • 2 ears Dandy® Super Sweet corn, stripped from cob

  • 4 oz. Plant based Cheddar cheese, shredded

  • 1 container Fresh Cravings® Kickin’ Cashew Queso Dip

  • 4 green onions, sliced

Make It

  1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-inch shell or more. Reserve the pulp for another use. Combine oil with the salt, paprika, black pepper and ground cumin; brush over both sides of skins.
  2. Place potato skins, cut side down on a greased baking sheet.
  3. Bake until crisp, about 8 minutes. Turn over and bake another 8 minutes. Equally fill the potato skins with the broccoli florets, corn and then sprinkle with the shredded cheese. Bake again until broccoli is bright green and the cheese has melted., 5-6 minutes. Top with The Fresh Cravings® Kickin Queso Dip and onions. Serve immediately.

 

Recipe by: Chef Todd

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