BROCCOLI & CHEDDAR TWICE-BAKED POTATOES - Recipes Website

BROCCOLI & CHEDDAR TWICE-BAKED POTATOES

BROCCOLI & CHEDDAR TWICE-BAKED POTATOES

These broccoli cheddar twice-baked potatoes are the quintessential comfort dish. They’re simple to whip up and may even be done in advance! Luxury mashed potatoes are combined with fresh broccoli, strong cheddar cheese, and crumbled bacon and then stuffed within a salted, slightly crunchy potato shell. Add sour cream and green onion slices for garnish, and you have yourself a whole meal. 

It has everything you need for a satisfying supper. You may serve twice-baked potatoes as a side dish for your holiday meal, but they’re substantial enough to be the main course on their own. We’re talking about the pinnacle of cozy cuisine right here! Comfort food doesn’t get much cozier than a plate of hot, freshly baked loaded potatoes. Truly, every mouthful is bursting with flavor from the affection that went into making it. They may be prepared in advance and cooked when the timing is right. In addition, the leftovers reheat well; there’s nothing bad about a fourth or fifth baked potato (or a quick blast in the microwave)!

INGREDIENTS NEEDED:
  • Medium russet potatoes; I used 4.
  • Extra virgin olive oil.
  • 3 Tbsp.Of butter, at room temp.
  • ½ Cup.Of sour cream; you can add more for garnish.
  • ½ Cup.Of half and half.
  • 2 Cups.Of shredded sharp cheddar cheese.
  • 2 Cups.Of raw diced broccoli.
  • Crumbled bacon; I used 8-ounces.
  • ¼ Cup.Of thinly sliced green onion.
  • ½ Tsp.Of garlic powder.
PREPARATION: 

1st Step – Heat oven to 400 degrees. Prepare a baking sheet with parchment paper and then wash and dry the potatoes. Coat potatoes with olive oil and then sprinkle Kosher salt all over the surface of the potatoes. 

2nd Step – Put it in the oven and bake for an hour. Wait twenty minutes or until the potatoes have cooled enough to touch before handling them. 

3rd Step – Split each potato into two halves along its length. Remove the flesh from the potato and place it in a big bowl, being sure to leave approximately a quarter of an inch of potato around the outside of the bowl. Place the potatoes back on the baking sheet after they have been emptied. 

4th Step – To the potatoes, add some butter, sour cream, and half-and-half, as well as huge pinches of salt and pepper. Season with a couple of large pinches of salt and pepper. Coarsely mash until you mostly get a smooth and creamy consistency. 

5th Step – Add in some broccoli, bacon, green onions, garlic powder, salt, and pepper while you’re at it, and make a cheesy, bacony, potato-y mess. 

6th Step – Stir the mixture until all of the ingredients are evenly distributed. To personal preference, season with more salt and pepper as desired. 

7th Step – Fill the potato halves up to the brim with the filling and divide it equally between the halves. 

8th Step – The remaining half cup of cheese should be divided among the potatoes, and then carefully pressed into the filling to ensure that it stays in place. 

9th Step – Bake in an oven preheated to 400 degrees for fifteen minutes, or until the cheese has melted and the filling has reached the appropriate temperature. 

10th Step – Serve with sour cream and green onion slices as a garnish, and savor every bite!