Description
Creamy, cheesy, and loaded with broccoli, these twice-baked potatoes are the ultimate comfort food side dish or light meal.
Ingredients
4 large russet potatoes
2 cups broccoli florets, steamed
1 ½ cups shredded cheddar cheese
4 tbsp butter
½ cup sour cream
¼ cup milk
Salt & pepper to taste
Optional: chopped parsley for garnish
Instructions
Preheat oven to 400°F and bake pricked potatoes for 45–50 minutes.
Let cool slightly, then cut in half and scoop out the inside into a bowl.
Mix potato with butter, sour cream, milk, salt, pepper, steamed broccoli, and 1 cup of cheese.
Spoon mixture into potato shells, top with remaining cheese.
Bake at 375°F for 15 minutes until hot and bubbly.
Garnish and serve.
Notes
Can be prepped ahead and reheated. Freeze unbaked potatoes wrapped in foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: twice-baked cheesy broccoli potatoes, stuffed broccoli potatoes, broccoli cheddar potatoes, comfort food