Recipe: Delicious Broccoli and cheddar cheese twice baked potato

Broccoli and cheddar cheese twice baked potato. Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt.

Refill potato shells; top with remaining cheese and. These twice baked potatoes are so cheesy, stuffed with broccoli and cauliflower, and so guilt-free Loaded baked potatoes are so quick and easy to make. I've been on a baked sweet potato kick for a while now. You can cook Broccoli and cheddar cheese twice baked potato using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Broccoli and cheddar cheese twice baked potato

1. It's 8 of medium sized potatoes.
2. It's 2 of Broccoli heads.
3. Prepare of As much sharp Cheddar cheese as desired.
4. You need of Salt, black pepper, and garlic.
5. Prepare 2 tablespoons of sour cream.
6. You need 1 cup of milk.
7. It's 1 stick of butter.

They make an excellent base for leftover bolognese or lamb stew, and I can't get enough of We had some nice aged cheddar and leftover cooked broccoli in the fridge, so instead of boiling and mashing per usual, I decided -- partly on a. Potatoes that were refrigerated may take a little longer. These twice baked potatoes filled with cheddar cheese and broccoli are the perfect side dish - they're easy to make and the whole family will love These twice baked potatoes with cheddar and broccoli are absolutely amazing. It's a recipe my mom has been making for years, and I finally got it.

Broccoli and cheddar cheese twice baked potato step by step

1. Wash potatoes we'll and let them dry. Once they are dry covered with vegetable oil and sprinkle with salt (salt will allow the potato to get crispy) . Set the potatoes on baking pan with parchment paper and let them bake at 350° for 1 hr and 15 mins.
2. Put a medium sized pan on stove with about 2 inches of water and put both washed broccoli heads in the pan. Covered the pan and let the broccoli boil for about 6-7 minutes . Once the broccoli is steamed , drain and set aside ..
3. When the potatoes are done put them to cool for about 10 minutes..
4. Cut potatoes in half and scoop out the potato in the inside (Leave a crust so the skin of the potato won't rip or fall apart). Once you scoop all the potato out of all 8 potatoes put it in a large bowl . Set aside.
5. Set medium sized pan on stove on medium heat. Add the bar of butter and one cup of milk. Stir until smooth. Once it's done add it to your potato filling and mix !!.
6. Once it is all smoothed out add a pinch of black pepper, salt and garlic to the potato filling and a hand full of sharp cheddar cheese. Once its all mixed add the sour cream after that add a head of broccoli to the potato filling and mix until everything is combined into a heavenly creamy delicious potato and broccoli mixture..
7. Fill the empty potato skins with the potato mixture and top with more broccoli and lots of cheese!.
8. Put the filled potatoes on baking pan and slide in the oven for another 10 mins or until cheese is melted ! Serve and enjoy.

TWICE baked potatoes are like double the decadence! They are also super easy to make. Top with the cooked broccoli and remaining cheese on top. I made these twice baked potatoes with some Blushing Belles from The Little Potato Company, but really any of the Little Stir in broccoli and ½ cup cheddar. Spoon into potato shells and press down gently to fill.