Description
Indulge in the comforting flavors of Broccoli Cheddar Twice Baked Potatoes. These fluffy russet potatoes are stuffed with a creamy, cheesy filling of sharp cheddar and vibrant broccoli, making them a heartwarming dish for any occasion. Perfect as a side or a satisfying main course, this recipe is sure to bring smiles to your table.
Ingredients
Scale
- 4 large Russet potatoes
- 1 cup fresh broccoli florets (steamed)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream
- 2 tbsp unsalted butter
- 2 green onions (chopped)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub the russet potatoes and poke holes in them with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes until tender.
- While baking, steam broccoli until bright green and tender (about 5-7 minutes). Chop finely.
- Once cooled, slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl, leaving some for structure.
- Mix the potato flesh with butter, sour cream, half of the cheddar cheese, steamed broccoli, green onions, salt, and pepper until creamy.
- Spoon the mixture back into the potato skins and top with remaining cheddar cheese.
- Return to the oven for another 15-20 minutes until heated through and cheese is bubbly.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg