Black Swan Recipes

Broccoli & Baked Potato

• 2 medium unpeeled baking potatoes (russets)
• 1 cup chopped fresh broccoli floweret
• 1 teaspoon toasted pine nuts
• 3 oz. Black Swan Classic Caesar Dressing
• 2 tablespoons freshly grated parmesan cheese

Bake potatoes at 400^oF. for 1 hour or until done.  Cool slightly.  Cut a slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving the shells intact.  Mash pulp; set aside and keep warm.  Arrange broccoli in a vegetable steamer over boiling water.  Cover and steam 3 minutes or until crisp-tender.  Add broccoli and pine nuts to potato pulp; toss gently.  Stuff shells with potato mixture.  Drizzle each potato with half the  Black Swan Classic Caesar Dressing, sprinkle with cheese.

Serves 2