Description
These Broccoli Cheddar Twice Baked Potatoes are the perfect comfort food, with a creamy, cheesy filling complemented by tender broccoli. Crispy on the outside and deliciously soft on the inside, they make a fantastic side dish or even a hearty main for a cozy meal.
Ingredients
Scale
- 4 medium russet potatoes, washed well and dried
- 1 teaspoon olive oil
- 3 and 1/2 tablespoons salted butter, very soft
- 1 cup cooked broccoli florets, chopped
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the potatoes all over with a fork, rub with olive oil, and place directly on the oven rack.
- Bake for 1 hour or until tender.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins.
- In a bowl, mash the potato flesh with the soft butter until smooth.
- Stir in the broccoli and cheddar cheese.
- Stuff the potato skins with the mixture and bake for another 15 minutes, or until the tops are golden.
- Serve hot and enjoy!
Notes
- You can use frozen broccoli florets for convenience.
- For extra flavor, top with a sprinkle of extra cheese before baking for a cheesy crust.
- These potatoes can be made ahead of time and reheated when needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes