Certainly! Twice baked potatoes with broccoli and cheddar is a delicious and satisfying dish. Here’s a simple recipe for you to try:
Ingredients:
- 4 large baking potatoes
- 1 cup broccoli florets, steamed and chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions:
- Preheat your oven to 400Β°F (200Β°C).
- Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes or until the potatoes are tender when pierced with a fork.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- While the potatoes are cooling, steam the broccoli florets until they are tender. Chop the broccoli into small pieces.
- Cut the top third off each potato and scoop out the insides into a large bowl, being careful not to tear the potato skins.
- Mash the potato insides in the bowl. Add the steamed broccoli, shredded cheddar cheese, sour cream, butter, salt, and pepper. Mix everything together until well combined.
- Spoon the mashed potato mixture back into the potato skins, creating a nice mound on top.
- Place the filled potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden brown.
- Garnish with chopped green onions if desired.
- Serve the twice baked potatoes hot and enjoy!
Feel free to adjust the ingredients and quantities based on your preferences. This recipe can be a great side dish or even a main course for a satisfying meal.
