Description
Savory broccoli and cheddar twice-baked potatoes elevate comfort food with creamy cheese and hearty vegetables. Crisp potato skins packed with rich flavors guarantee a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, baked
- 2 cups fresh broccoli florets, chopped
- 1 cup sharp cheddar cheese, shredded
Dairy and Flavor Enhancers:
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons unsalted butter
Seasonings and Garnish:
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 green onions, chopped
Instructions
- Heat the oven to 375°F (190°C) to prepare for potato preparation.
- Carefully slice baked potatoes lengthwise and gently extract the interior potato flesh into a mixing bowl, maintaining a thin protective layer inside the potato skin.
- Warm olive oil in a skillet over medium heat and cook broccoli for 3-4 minutes until it becomes tender and slightly softened.
- Thoroughly mash the potato flesh with butter, sour cream, milk, and cheddar cheese until achieving a smooth, creamy consistency.
- Fold the sautéed broccoli into the potato mixture and season with salt and pepper to enhance the flavor profile.
- Evenly distribute the potato-broccoli mixture back into the potato skins, ensuring each potato half is generously filled.
- Arrange stuffed potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes until the tops turn golden brown and the cheese becomes deliciously melted and bubbly.
- Remove from the oven, garnish with freshly chopped green onions, and serve immediately while warm for optimal taste and texture.
Notes
- Ensure potatoes are thoroughly baked and cooled before scooping to maintain structural integrity and prevent burning hands.
- Use room temperature ingredients like butter and sour cream for smoother, more evenly mixed filling that blends seamlessly.
- Drain excess moisture from sautéed broccoli to prevent soggy potato skins and maintain a crisp texture.
- For low-carb variation, swap potato with cauliflower or use smaller sweet potatoes to reduce overall carbohydrate content.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg