Crackly-skinned potatoes, cheddar, broccoli, and a sharp little salad

$1.57/serving$1.63at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• russet potato4 ea
• broccoli1 ea
• cheddar cheese150 g
• sour creamscant ½ cup
• green onion2 stalks
• butter2 tbsp
• spring mix3 handfuls
• red wine vinegar1 tbsp
• olive oil2 tbsp

Method

1Bake the potatoes

• •Heat the oven to 400F.
• •Prick the potatoes all over with a fork.
• •Rub the potatoes with a little of the olive oil and plenty of salt.
• •Bake directly on the rack 55 to 65 minutes, until a skewer meets no resistance and the skin is crisp.

2Broccoli

• •Meanwhile, cut the broccoli into florets.
• •Steam the florets over 3/4 inch of boiling water, covered, for 4 minutes until bright green and just tender.

3Salad

• •Whisk the remaining olive oil with the red wine vinegar and a pinch of salt.
• •Toss the dressing with the salad greens right before serving.

4Plate

• •Split the potatoes open and rough the insides with a fork.
• •Work the butter into the fluffy insides.
• •Load with the cheddar, broccoli, sour cream and green onions.
• •Serve the salad greens alongside.