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
- 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
- heat the oven to 350
- scrub the potatoes and stab all over with a fork.
- rub with salt and pepper & put on a baking sheet.
- bake for 45 -60 minutes, or until they yield to a gentle squeeze and a knife can easily be inserted
- remove from oven, increase oven temp to 425
- 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.
- when cooked, drain the broccoli very well and pat dry.
- in a large bowl, mix the broccoli & 1/2 c cheese and set aside
- when the potatoes are cool enough to handle, cut them in half lengthwise.
- 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.
- season the inside of the potato shell with a pinch of salt and pepper.
- in a small bowl, combine the potato, cream cheese, salt, pepper & garlic.
- add the potato mix to the broccoli mix and stir to combine.
- spoon the mixture carefully into the potato shells.
- 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.
- remove from the oven and enjoy!
h & s