Wednesday, October 17, 2012

Cheesy Broccoli Stuffed Twice Baked Potatoes

Who doesn't like a potato filled with cheese goodness? And by adding in the broccoli, you even make it semi healthy. At least that's what I keep telling myself.

Whatever you do tell yourself though, make sure that it goes something along the lines of "I need to make Cheesy Broccoli Stuffed Twice Baked Potatoes in the near future".

Besides, it makes for the perfect comfort food in these ever cooler fall days.


3-6 Russet potatoes, depending on size
3 tbsp butter, melted
6 oz sharp cheddar cheese, grated
2 cups broccoli florets
Salt and pepper to taste

Preheat the oven to 400 degrees and bake your potatoes until tender, 30-45 minutes. Remove from the oven and allow to cool to room temperature.

Preheat the oven to 400 degrees again. Bake empty potato skins until they are crisp, about 10 minutes.
Steam the broccoli until tender, but still crisp. Making sure that you leave a rim of white, use a spoon to scoop out the potato and put in a mixing bowl. Add the butter and half of the grated cheese to the potato insides and mash together. Gently stir in the broccoli and season to taste with salt and pepper. Scoop the mixture back into the potato skins, cover with remaining cheese, and bake for 5-7 minutes or until the cheese is nicely melted.

Source: slightly adapted from Kate From Scratch

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