Twice-Baked Potatoes with Broccoli and Cheddar Cheese
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 3 to 4 |
| Total Time | 2 hours |
Introduction
Though I’ve seen recipes for how to make “The Best Twice-Baked Potatoes,” my approach is casual. Usually if I’m serving baked potatoes and steamed broccoli as side dishes for dinner, I throw extra potatoes in the oven and steam enough broccoli to have leftovers. The spoils I turn into stuffed potatoes that can be reheated — twice-baked — for lunches or the next night’s dinner. This recipe is adaptable; feel free to stir sour cream and/or crumbled-up cooked bacon into the mash, or top the potatoes with extra cheese if you like.
Ingredients
| 3 | medium Russet potatoes | |
| 2 | Tbsp. unsalted soft butter | |
| ¼ | cup milk | |
| 1 | cup cooked broccoli florets, lightly mashed | |
| 1 | cup grated Cheddar cheese | |
| ~ | Salt and pepper |
Steps
- Wash the potatoes and poke holes into each potato with a fork. In a 375-degree oven, bake potatoes until tender when pierced with a knife or fork, about 1 hour.
- Once the potatoes are cool enough to handle, slice in half lengthwise. Scoop out potato flesh into a large bowl. Add butter and milk. With a potato masher, mash the potatoes to a consistency you like; I like mine fairly smooth, neither clumpy or gluey. Stir in cooked broccoli and Cheddar cheese; season to taste with salt and pepper. Scoop the mashed-potato mixture back into the potato skins, smoothing the tops.
- To reheat, warm potatoes up in a 350-degree oven until hot, about 20 minutes. If you like, add extra grated cheese to the top of the potatoes during the last 5 minutes of cooking.
This content is from the Culinate Kitchen collection.