🥦🧀 Broccoli & Cheddar Twice-Baked Potatoes

📝 Ingredients (Serves 4)

• 4 large russet potatoes

• 1½ cups fresh broccoli florets (finely chopped)

• 1 cup shredded sharp cheddar cheese

• ¼ cup sour cream

• ¼ cup milk (or heavy cream for richer texture)

• 2 tbsp butter

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Optional: 2 tbsp chopped green onions

👩‍🍳 Instructions

1️⃣ Bake the Potatoes

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes, prick with fork, rub lightly with oil and salt.

3. Bake directly on rack for 50–60 minutes until fork-tender.

4. Let cool slightly.

2️⃣ Prepare the Filling

1. Steam broccoli 3–4 minutes until tender; chop small.

2. Slice potatoes in half lengthwise.

3. Scoop out flesh into a bowl (leave thin shell).

4. Mash potato with butter, sour cream, milk, garlic powder, salt, and pepper.

5. Stir in broccoli and ¾ cup cheddar.

3️⃣ Stuff & Bake Again

1. Spoon mixture back into potato shells.

2. Top with remaining cheddar.

3. Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and tops are slightly golden.

4️⃣ Garnish & Serve

Sprinkle with green onions and serve warm.

🔥 Pro Tips

• For extra crispy skins: brush shells with olive oil before second bake.

• Want it richer? Add 2 tbsp cream cheese.

• Make it a meal: add shredded chicken or crispy bacon.

• For smoother texture: use a hand mixer instead of mashing.

❓ Q & A

Q1: Can I make these ahead?

Yes! Assemble, refrigerate up to 24 hours, then bake when ready.

Q2: Can I freeze them?

Yes. Freeze after stuffing. Bake from frozen at 375°F for 25–30 minutes.

Q3: Can I use frozen broccoli?

Yes, thaw and drain well before mixing.

Q4: Can I make them lighter?

Use Greek yogurt instead of sour cream and reduce cheese slightly.

Q5: What pairs well with them?

Grilled chicken, steak, roasted veggies, or a fresh side salad.