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, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon cayenne pepper for spice

Steps

1. 1 Preheat oven to 400°F.
2. 2 Prick potatoes with a fork and bake directly on oven rack for 45-50 minutes, until tender.
3. 3 Meanwhile, steam broccoli until tender; set aside.
4. 4 Once potatoes are cool enough to handle, slice each in half lengthwise and scoop out flesh into a bowl, leaving a thin shell intact.
5. 5 Mash potato flesh with butter, milk, sour cream, garlic, salt, pepper, and cayenne (if using).
6. 6 Fold in cooked broccoli and 3/4 cup of cheddar cheese.
7. 7 Spoon mixture back into potato skins.
8. 8 Top with remaining cheddar and bake for an additional 15 minutes.
9. 9 Garnish with green onions before serving.

Nutrition

Tips

• For a make-ahead option, prepare stuffed potatoes and refrigerate overnight before baking.
• Use a mixer for fluffier mashed potatoes.

Storage

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

Serving Suggestions

• Pair with a crisp garden salad for a complete meal.
• Serve with a dollop of bacon bits for added crunch and flavor.

FAQ