Indulgent Twice Baked Broccoli Cheese Potatoes: A Cozy Delight
Indulge in comforting Twice Baked Broccoli Cheese Potatoes, featuring creamy broccoli and rich cheddar in fluffy russet potatoes.
Equipment
- Oven
- Pot
- Bowl
- Baking Sheet
- Fork
Ingredients
For the Potatoes
- 4 large Russet Potatoes Scrubbed clean
- 4 tablespoons Butter Unsalted
For the Filling
- 2 cups Fresh Broccoli Chopped
- 1 cup Sharp Cheddar Cheese Shredded
- 1/2 cup Sour Cream Can substitute with Greek yogurt
Optional Add-Ins
- 1/2 cup Diced Jalapeños For spiciness
- 1/2 cup Crispy Bacon Bits Optional
- 1/4 cup Fresh Herbs Chopped chives or parsley
Instructions
How to Make Twice Baked Broccoli Cheese Potatoes
- Preheat oven to 400°F (200°C).
- Scrub russet potatoes clean and poke several holes in them with a fork.
- Place potatoes on the oven rack or on a baking sheet. Bake for 45-60 minutes until crispy.
- In a pot of boiling water, cook chopped broccoli for 4-5 minutes until vibrant green. Drain and set aside.
- In a bowl, combine shredded cheddar cheese, sour cream, butter, and cooked broccoli. Stir until creamy.
- Slice baked potatoes open lengthwise, fluff the insides with a fork, and scoop out some flesh.
- Stuff the hollowed potatoes with the cheesy broccoli mixture.
- Bake stuffed potatoes in the oven for an additional 15-20 minutes until cheese is melted and tops are golden.
- Optional: Sprinkle with fresh herbs before serving.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the oven for best results.
Nutrition
Serving: 1potatoCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 150mgIron: 1mg
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