Broccoli and Cheese Twice Baked Potatoes

Sunday, May 17, 2015

This is a simple side dish that ups the ante on your run of the mill baked potato AND its a good way to sneak veggies into the menu if you need to do that. :-)

Broccoli and Cheese Twice Baked Potatoes

8 baking potatoes
2 bunches fresh broccoli, chopped into small florets
1 stick butter
1 cup sour cream
2 cups cheddar cheese
1/2 cup milk
2 tsp garlic powder
3 green onions, sliced
salt and pepper to taste

  1. Preheat the oven to 400 degrees. Bake potatoes for 1 hour, making sure they're cooked through.
  2. While potatoes cook, steam broccoli florets in microwave, about 2 minutes.
  3. Slice the butter into pats. Place in a large mixing bowl with sour cream. 
  4. Remove the potatoes from the oven. Lower the heat to 350 degrees.
  5. Allow potatoes to cool slightly before handling. Then, with a sharp knife cut each potato in half lengthwise. Scoop out the insides into the mixing bowl. 
  6. Place the potato shells on a baking sheet.
  7. Use a potato masher to combine the potatoes into the butter and sour cream. Add 1 cup cheese, milk, garlic powder, green onions, and salt and pepper to taste. Mix together well. 
  8. Fill the potato shells with the filling. 
  9. Top each potato with more grated cheese and put them back into the oven until the potato is warmed through, about 15 to 20 minutes.


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