Dandy® Super Sweet Corn, Broccoli & Fresh Cravings® Kickin’ Queso Skins
What You Need
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4 large baking potatoes, baked till fork tender, allowed to cool
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3 tablespoons canola oil
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1/2 teaspoon salt
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1/4 teaspoon paprika
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1/8 teaspoon black pepper
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1/8 teaspoon ground cumin
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1 cup Dandy® broccoli florets, cut into small pieces
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2 ears Dandy® Super Sweet corn, stripped from cob
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4 oz. Plant based Cheddar cheese, shredded
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1 container Fresh Cravings® Kickin’ Cashew Queso Dip
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4 green onions, sliced
Find Dandy Sweet Corn
Make It
- 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.
- Place potato skins, cut side down on a greased baking sheet.
- 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