Check out this delicious spin on stuffed potato skins, perfect for gameday!

Yield
Makes approximately 20 skins

Ingredients
2 pounds (about 10-12) small yellow new potatoes
1 Tablespoon olive oil
1 cup Eat Smart® Broccoli Florets
1 cup Eat Smart® Cauliflower Florets
½ cup sour cream
1 cup grated Monterey jack cheese
1 teaspoon salt
½ cup sun-dried tomatoes (in oil), drained and finely chopped
1 teaspoon dried basil, or 2 teaspoons finely chopped fresh basil
1 teaspoon dried oregano
Chile pepper flakes, or paprika

Directions
Preheat oven to 400°. Rinse and dry potatoes. Rub potatoes lightly with olive oil, pierce with a fork, and bake until tender, about 40 minutes. Blanch the broccoli and cauliflower in boiling salted water until just tender, 2-3 minutes. Drain and cool. Chop into smaller pieces, and set aside. When potatoes are cool enough to handle, cut in half cross-wise. Using a melon baller or small spoon, scoop out the flesh into a bowl leaving some potato on the skin. Place skins on a baking sheet, trimming the bottoms as necessary to get them to sit upright. Mash the potato flesh with sour cream, ½ cup grated cheese, and the salt. Stir in the sun-dried tomatoes, vegetables and herbs. Fill each skin to heaping with potato-vegetable mixture. Top with remaining grated cheese. Bake for 15-20 minutes until golden. Sprinkle with chile peppers or paprika if desired before serving. Serve warm.