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.
Photo: Neelys Twice Smashed Baked Potatoes Recipe

















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By pinkismyfavorit...
Urbana, IL
on November 18, 2012
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This is a great recipe, the smoked Gouda cheese is such a great touch. I used bacon instead of broccoli, but other than that did not change anything.
By Mrs. Ebb
Galveston
on September 09, 2012
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Good evening. I just want to say that I really love this recipe and have put my own spin to it. The folks in my home town love it as well. Thanks again and be blessed.
By bradel
York,PA
on May 16, 2012
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Oh,my! I made these for dinner tonight and they were absolutely delicious. I did add bacon in with the potato mixture and it was a tasteful treat. I have tried several twice baked potatoes, but these are far by the best. This may be the potato I make for Father's Day. My husband loved them. Get the grill going and have these in the oven waiting to be eaten.
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