Ever have one of those days when you just don’t want to make dinner, or even bother with take-out? Mondays can be those type of days for me. You know those types of Mondays when literally just about everything goes wrong? Well, that was today for me. My work that should have taken 2 hours has now drug into the 9th hour, and I just want to have this day over already.
On days like today, I usually just make breakfast for dinner, but my son is not a fan of brinner. It’s just plain wrong in his little mind, so I turn to other quick and satisfying treats to feed my family, like baked potatoes loaded with lots of cheese and veggies.
For these potatoes, I just microwaved them until done and then scooped out the centers and added with chopped broccoli and Kraft’s new Fresh Take in Cheddar Jack and Bacon. Kraft challenged several food bloggers with different flavors. And I still had an extra bag in my fridge since my last challenge. I also added a little milk to the mixture before spooning it back in the potatoes. You could also use sour cream and even add some green onions or chopped chives.
I’ve got an amazing giveaway you don’t want to miss coming soon! Be sure to check back next week for updates. You can follow the hashtag #KraftFreshTake on Twitter and Pinterest to get some great recipe ideas for this product.
Be sure to check out the other Kraft Fresh Take Flavors too: Italian Parmesan, Smoky Mesquite BBQ, Classic Four cheese and Southwest Four cheese, Spicy Chipotle Cheddar, Rosemary and Roasted Garlic, Chili Lime and Panko, Savory Four cheese. With all those amazing flavors, Kraft has something for everyone.
Also don’t forget to visit www.kraftfreshtake.com where you can find additional recipe suggestions for Fresh Take flavors.
Yield: Serves 4
1 package Kraft Fresh Take Cheddar Jack and Bacon
4 large baking potatoes
1/4 cup milk (or sour cream)
2 cups chopped fresh broccoli
Heat oven to 375°. Microwave potatoes or bake until tender. Spray baking sheet with cooking spray. Open FRESH TAKE bag; pull apart center seal. Mix contents together. Reserve 1/4 cup of this mixture and set aside. Place broccoli in bag. Mix well.
Add contents of bag to a large bowl. Slice off top 1/3 of potatoes. Scoop out center of potatoes and add to bowl. Add milk and mix well. Place baked potatoes on a lined cookie sheet. Spoon filling bake into potatoes. Sprinkle reserved cheese mixture on top of potatoes.
Bake for 25 minutes, or until heated through.
KRAFT Foods is providing the prizes for this program at no cost to me and has provided me with a gift of equal value for review. I have also been compensated for my time. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Eclectic Recipes.