Twice Baked Potatoes with Broccoli


I love twice baked potatoes: creamy potatoes with gooey cheese, does it get any better? This recipe combines those creamy potatoes and gooey cheese with broccoli too for a little added color and nutrition. It is a great side dish, as it combines the starch and vegetable all in one. Even for just me and my husband, I always make extra because they are just as delicious leftover (and I’m not a huge leftover person). It makes a perfect lunch the next day. And please excuse the look of my baking pans. I think it might be time to invest in some new ones 🙂 Enjoy!








Total Time: 90 minutes
Servings: 6

6 large russet potatoes, scrubbed clean
1 head broccoli, chopped (2-3 cups)
4 Tablespoons unsalted butter, room temperature
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for sprinkling)
1 cup shredded mozzarella cheese
salt and pepper to taste

1. Preheat oven to 375. Place potatoes on a cookie sheet. Use a fork and poke each potato 3-4 times so steam can escape as they cook. Cook potatoes about 1 hour. When a small knife inserted into the potato comes out easily with no sticking, the potatoes are cooked through.
2. While the potatoes are baking, place the broccoli in a microwave safe dish with 1 tablespoon water and cover. Microwave on high 4 minutes or until cooked and soft. It’s ok to overcook them slightly, as this will only make it easier to mix into the potatoes.
3. When the potatoes are done, cut an oval in the top of each one and use a spoon to scoop out the insides. Using an oven mitt here is handy, as the potatoes will be hot. Place the insides into the bowl of a stand mixer. When scooping out, be careful not to cut through the skin, but if you do, don’t worry, that skin can still be used, it just might not look as pretty.
4. Add the butter and sour cream to the bowl with the potatoes and mix until creamy, about 30 seconds. Add the cheese and mix for another 30 seconds. Add the broccoli and salt and pepper to taste and mix until all ingredients are combined.
5. Scoop the mixture back into the skins piling the filling above the top. Top each with a little extra shredded cheddar and bake for 15-20 minutes or until cheese on top is melted.

2 thoughts on “Twice Baked Potatoes with Broccoli

  1. Pingback: What’s for Dinner? Week of December 15, 2013 | Make the First Bite Count

  2. Pingback: What’s for Dinner? Week of January 26, 2014 | Make the First Bite Count

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