Here’s a delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes:
### Ingredients:
– 4 large russet potatoes
– 2 cups broccoli florets, chopped into small pieces
– 1 cup shredded cheddar cheese (plus extra for topping)
– 1/2 cup sour cream
– 1/4 cup milk
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper (or to taste)
– 2 green onions, sliced (optional, for garnish)
### Instructions:
1. **Bake the Potatoes**:
– Preheat your oven to 400°F (200°C).
– Scrub the potatoes clean, pierce them several times with a fork, and place them directly on the oven rack or on a baking sheet.
– Bake for about 1 hour, or until the potatoes are tender when pierced with a fork.
2. **Prepare the Broccoli**:
– While the potatoes are baking, steam the broccoli florets until they are tender but still bright green. This usually takes about 5-7 minutes.
– Drain and set aside.
3. **Scoop Out the Potatoes**:
– Once the potatoes are done, let them cool for a few minutes until they are safe to handle.
– Cut each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving about 1/4 inch of potato on the skins to maintain their shape.
4. **Make the Filling**:
– Mash the potato flesh with a potato masher or fork.
– Add the sour cream, milk, butter, minced garlic, salt, and pepper to the mashed potatoes and mix well until creamy.
– Stir in the steamed broccoli and 1 cup of shredded cheddar cheese until well combined.
5. **Stuff the Potatoes**:
– Spoon the potato mixture back into the potato skins, dividing it evenly among the 8 halves.
– Top each stuffed potato with a bit of extra shredded cheddar cheese.
6. **Bake Again**:
– Place the stuffed potatoes on a baking sheet.
– Return to the oven and bake for another 15-20 minutes, or until the cheese is melted and the tops are golden brown.
7. **Serve**:
– Remove the potatoes from the oven and let them cool for a few minutes.
– Garnish with sliced green onions, if desired.
### Tips:
– You can add a bit of crumbled bacon to the filling or on top for extra flavor.
– Feel free to mix in other cheeses such as Monterey Jack or Parmesan for a different taste.
– For a lighter version, you can substitute Greek yogurt for the sour cream and use reduced-fat cheese.
Enjoy your Broccoli and Cheddar Twice-Baked Potatoes!