Twice-Baked Potatoes with Cheddar and Broccoli (Print version)
Crisp potato shells filled with fluffy mashed potato, broccoli, sour cream, cheddar, and a golden melted cheese top.
# Ingredients:
For the potatoes
01 -
4 large russet potatoes, scrubbed and dried
02 -
1 tablespoon olive oil, divided
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
For the broccoli filling
05 -
3 cups (225 g) small broccoli florets
06 -
3 tablespoons (42 g) unsalted butter, softened
07 -
1/2 cup (120 g) sour cream
08 -
1/3 cup (80 ml) whole milk, plus more if needed
09 -
1 small garlic clove, finely grated
10 -
1 teaspoon Dijon mustard
11 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
12 -
1/4 cup (25 g) grated Parmesan cheese
13 -
2 tablespoons chopped fresh chives, plus more for serving
# Instructions:
01 -
Heat the oven to 400°F. Prick the potatoes with a fork, rub with 2 teaspoons olive oil, and sprinkle with 1/2 teaspoon salt. Bake directly on a sheet pan for 55-65 minutes, until very tender in the center.
02 -
Toss the broccoli with the remaining 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add it to the pan during the last 15 minutes of potato baking, roasting until tender with lightly browned edges.
03 -
Let the potatoes cool for 10 minutes. Cut each one in half lengthwise and scoop the flesh into a large bowl, leaving about a 1/4-inch border inside each skin.
04 -
Mash the hot potato flesh with butter, sour cream, milk, garlic, Dijon, Parmesan, 1 cup cheddar, the remaining salt and pepper, and chives. Chop the roasted broccoli small and fold it in. Add another splash of milk only if the filling feels stiff.
05 -
Place the potato skins back on the sheet pan. Divide the filling among the shells and mound it gently. Sprinkle the remaining 1/2 cup cheddar over the tops.
06 -
Bake at 400°F for 12-15 minutes, until the potatoes are hot through and the cheese is melted with golden spots. Rest for 5 minutes, then finish with more chives.
# Good to know:
01 -
Use large russet potatoes with sturdy skins for the easiest scooping.
02 -
The filled potatoes can be refrigerated up to 2 days before the second bake.
03 -
For a main dish portion, serve 2 potato halves per person.