Description
Broccoli Cheddar Twice Baked Potatoes are the ultimate comfort food, merging the heartiness of baked potatoes with a creamy, cheesy filling that features tender broccoli. Perfect for family dinners or gatherings, these twice-baked delights offer a gourmet twist on a classic dish. Each bite delivers rich flavors and satisfying textures, making them an impressive and delicious addition to your meal. Easy to prepare and customizable with your favorite ingredients, this recipe is sure to become a go-to favorite in your kitchen.
Ingredients
Scale
- 4 medium Russet potatoes
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream
- 2 tbsp unsalted butter
- 3 green onions (chopped)
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes, poke holes with a fork, and bake directly on the oven rack for 45-60 minutes until tender.
- Steam broccoli florets for about 5 minutes until bright green and chop finely.
- Once cooled slightly, cut potatoes in half lengthwise and scoop out the flesh into a bowl.
- Mix potato flesh with butter, sour cream, half of the cheddar cheese, and chopped broccoli until creamy. Season with salt and pepper.
- Spoon mixture back into potato skins, top with remaining cheddar cheese and green onions.
- Bake again for 15-20 minutes until heated through and golden brown.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approx. 250g)
- Calories: 354
- Sugar: 2g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 36mg