broccoli & cheese twice-baked potatoes

impressive enough for company, but easy enough for every day, these broccoli & cheese twice-baked potatoes are a healthy, fun twist on the standard baked potato.

twice-baked potatoes are one of those dishes that, growing up, i only ever had at weddings.  which probably explains why they seem so fancy, when really they're a just a gussied-up baked potato.  

one of the best things about potatoes is that they are a blank canvas for so many recipes, and go so well with a huge variety of ingredients.  one of our favorites happens to be broccoli & cheese, and thus this recipe was born! 

rich, tangy cream cheese & gooey, melty cheddar combine with broccoli for the ultimate comfort dish.  add in that it is a (somewhat) healthy spin on the classic, and that they add roughly 10 minutes to a standard baked potato, you've got yourself a potato win.  some may call it fancy, but i'll just call it delicious.  will someone please pass the potatoes?!

 

recipe: broccoli & cheese twice-baked potatoes

serves 4

ingredients:

  • 2 medium russet potatoes - sometimes known as idaho potatoes
  • salt & pepper
  • garlic powder
  • 2 - 3 Tbsp whipped cream cheese (or sour cream)
  • 3/4 c grated cheddar cheese, divided (1/2 & 1/4)
  • 1 c broccoli florets, finely chopped - frozen is best

method:

  1. heat the oven to 350 
  2. scrub the potatoes and stab all over with a fork.
  3. rub with salt and pepper & put on a baking sheet.
  4. bake for 45 -60 minutes, or until they yield to a gentle squeeze and a knife can easily be inserted
  5. remove from oven, increase oven temp to 425
  6. while the potatoes are baking,  cook the broccoli in boiling water until slightly past that bright-green stage.  you want the broccoli to be soft. you could steam it, if you prefer.
  7. when cooked, drain the broccoli very well and pat dry.
  8. in a large bowl, mix the broccoli & 1/2 c cheese and set aside
  9. when the potatoes are cool enough to handle, cut them in half lengthwise. 
  10. scoop out the inside, making sure to leave some potato on the skin - this is your 'shell' and you need it to be thick enough to not fall apart when filled.
  11. season the inside of the potato shell with a pinch of salt and pepper.
  12. in a small bowl, combine the potato, cream cheese, salt, pepper & garlic.
  13. add the potato mix to the broccoli mix and stir to combine. 
  14. spoon the mixture carefully into the potato shells.
  15. sprinkle the remaining 1/4 c cheese on top of each potato & return to the oven for 5 to 10 minutes - the cheese should be melty and just a bit golden.
  16. remove from the oven and enjoy!

xoxo,

h & s