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Broccoli and Cheddar Twice-Baked Potatoes

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Recipe: Broccoli and Cheddar Twice-Baked Potatoes

Ingredients:

  • 4 large russet potatoes
  • 2 cups broccoli florets, steamed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped fresh chives or green onions for garnish (optional)

Directions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
  2. Scrub the potatoes clean and pierce them several times with a fork. Place them on the prepared baking sheet and bake in the preheated oven for 45-60 minutes, or until tender.
  3. While the potatoes are baking, steam the broccoli florets until tender. Set aside.
  4. Once the potatoes are cooked, remove them from the oven and let them cool slightly until they’re safe to handle.
  5. Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell intact.
  6. Add the steamed broccoli, shredded cheddar cheese, sour cream, butter, minced garlic, salt, and pepper to the bowl with the potato flesh. Mash everything together until well combined and creamy.
  7. Spoon the mashed potato mixture back into the potato shells, dividing it evenly among them.
  8. Place the filled potato halves back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until heated through and lightly golden on top.
  9. Remove the twice-baked potatoes from the oven and garnish with chopped fresh chives or green onions, if desired. Serve hot and enjoy!

Kitchen Equipment Needed

To make these delicious Broccoli and Cheddar Twice-Baked Potatoes, you’ll need:

  • Baking sheet
  • Aluminum foil
  • Mixing bowl
  • Fork
  • Potato masher

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