Broccoli Cheddar Twice Baked Potatoes

• 4 large russet potatoes
• 1 cup broccoli florets, chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 green onions, chopped
• 2 tablespoons butter
• Salt, to taste
• Black pepper, to taste
• Paprika, for garnish

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake for 45-50 minutes, or until tender.
2. 2 While potatoes bake, steam broccoli until tender, about 5 minutes.
3. 3 Cut potatoes in half lengthwise and scoop out flesh into a bowl, leaving a thin shell intact.
4. 4 Mash potato flesh with butter, milk, sour cream, salt, and pepper until smooth.
5. 5 Stir in cheddar cheese and cooked broccoli until well combined.
6. 6 Spoon mixture back into potato skins and top with green onions.
7. 7 Bake for an additional 10-15 minutes until heated through and golden brown.
8. 8 Garnish with paprika before serving.

Equipment

• Baking sheet
• Mixing bowl
• Baking dish
• Oven

Variations

• Add diced ham for a hearty twist.
• Sprinkle with breadcrumbs for a crunchy topping.

Substitutions

• Use Greek yogurt instead of sour cream for a lighter option.
• Substitute Monterey Jack cheese for cheddar for a different flavor profile.

Pairings

• Serve with a side of roasted Brussels sprouts.
• A simple green bean almondine complements the dish well.

Nutrition

Tips

• For a crispy skin, rub the potatoes with olive oil before baking.
• Feel free to use frozen chopped broccoli for convenience.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with a side of crispy bacon for a non-vegetarian option.

FAQ