Photo: Neelys Twice Smashed Baked Potatoes Recipe
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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By enaile0670
Miami, FL
on October 27, 2011
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Easy recipe with delicious results. I couldn't follow exactly because I was missing sour cream. Instead I used Greek yogurt. I'm sure the sour cream would have been better, though. I couldn't resist the addition of bacon, as per other reviewers. I used a 12 oz bag of broccoli and cauliflower that you find in the fresh vegetable aisle. Just steam for four minutes in microwave and they were easy to mash. Substantial on it's own for a main. Will definitely make again.
By cydwilds6196
on September 27, 2011
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great and easy to make
By michlee8
Marblehead, MA
on September 19, 2011
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We made them with bacon instead of broccoli with a little extra sour cream. Also cut them in half instead of keeping them whole to be more like a potato skin without frying them.
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