Twice-Baked Broccoli & Cheddar Potatoes Recipe

Ingredients:

For the Potatoes:

• 4 large russet potatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Filling:

• 2 cups broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional toppings: chopped green onions, crispy bacon bits

Instructions:

Step 1: Preparing the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean under running water and pat them dry with a kitchen towel.
3. Use a fork to poke several holes all over each potato. This allows steam to escape while baking.
4. Rub each potato with olive oil and sprinkle with salt and pepper.
5. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork.

Step 2: Cooking the Broccoli

1. While the potatoes are baking, bring a pot of salted water to a boil.
2. Add the chopped broccoli florets to the boiling water and cook for 2-3 minutes, or until they are bright green and tender.
3. Drain the broccoli and set aside.

Step 3: Preparing the Filling

1. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
2. Add the cooked broccoli to the skillet and toss to coat it with the garlic butter. Season with salt and pepper to taste. Remove from heat and set aside.
3. In a mixing bowl, combine the shredded cheddar cheese, sour cream, and milk. Stir until well combined and creamy.
4. Once the potatoes are baked and cool enough to handle, slice off the top third of each potato lengthwise.
5. Use a spoon to carefully scoop out the flesh of the potatoes, leaving a thin shell intact. Place the potato flesh into the mixing bowl with the cheese mixture.

Step 4: Stuffing and Baking the Potatoes

1. Mash the potato flesh and cheese mixture together until smooth and well combined.
2. Fold in the cooked broccoli until evenly distributed throughout the mixture.
3. Taste and adjust seasoning if needed.
4. Spoon the broccoli and cheese mixture back into the hollowed-out potato shells, mounding it slightly on top.
5. Sprinkle extra cheddar cheese on top of each potato for an extra cheesy finish.
6. Place the stuffed potatoes on a baking sheet lined with parchment paper and return them to the oven.
7. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.

Step 5: Serving

1. Once baked, remove the potatoes from the oven and let them cool for a few minutes.
2. Garnish with chopped green onions and crispy bacon bits if desired.
3. Serve these delicious twice-baked broccoli and cheddar potatoes hot and enjoy the cheesy goodness with every bite!

Conclusion: Congratulations! You’ve just mastered the art of making twice-baked broccoli and cheddar potatoes. With their crispy skin, creamy filling, and irresistible cheesy flavor, these potatoes are sure to become a favorite in your household. So, gather your loved ones, indulge in these delectable delights, and savor every cheesy bite!