Neelys Twice Smashed Baked Potatoes

Total Time:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large russet potatoes, each about 3/4 pound each, well scrubbed
  • 1/2 pound broccoli florets, blanched
  • 4 tablespoons softened butter
  • 1/2 cup sour cream
  • 1/2 cup shredded sharp Cheddar, plus extra for topping
  • 1/2 cup shredded smoked Gouda, plus extra for topping
  • Salt and freshly ground black pepper
  • Butter, for serving, optional
Directions

Preheat the oven to 400 degrees F.

Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.

Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.

Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.

Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.

Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.


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