Description
These broccoli and cheddar twice-baked potatoes are creamy, cheesy, and loaded with tender broccoli for a comforting and satisfying dish.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups cooked broccoli florets, chopped
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 400°F (200°C). Rub potatoes with olive oil, salt, and pepper, then place on a baking sheet.
- Bake potatoes for 50-60 minutes until tender. Remove from oven and let cool slightly.
- Slice each potato in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- Add butter, sour cream, milk, garlic powder, onion powder, salt, and pepper to the potato flesh. Mash until smooth.
- Stir in broccoli, green onions, and 1 cup of cheddar cheese.
- Spoon the mixture back into the potato skins and top with remaining cheese.
- Return to oven and bake for 15-20 minutes until cheese is melted and bubbly.
- Serve warm.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Add cooked bacon bits for extra flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 35 mg
