Recipe courtesy of Kardea Brown
Broccoli and Cheese Twice-Baked Potatoes
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- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 40 min
- Yield: 8 halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 52 mg
- Sodium
- 729 mg
A winning combo of broccoli and Cheddar stuffed into one of everyone’s favorite things, a potato! These will satisfy even the pickiest of eaters and make a great side for a steakhouse feast.
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 40 min
- Yield: 8 halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 52 mg
- Sodium
- 729 mg
Ingredients
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Directions
Special equipment:
a piping bag fitted with a large star tip- Heat the oven to 400 degrees F.
- Coat the potatoes with the oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Bake on a sheet tray until fork-tender, about 1 hour. Allow the potatoes to cool enough to handle.
- Cut the potatoes in half and scoop the flesh out into a large bowl, leaving a thin layer of potato flesh attached to the skin. Arrange the empty halves on a parchment-lined sheet tray. Lightly mash the potato flesh, then add the broccoli, butter, sour cream, heavy cream, garlic powder, 1 cup Cheddar, the remaining 2 teaspoons salt and the remaining teaspoon pepper. Mix well and transfer the filling to a piping bag fitted with a large star tip, then pipe the filling into the potato skins. Top with the remaining cup Cheddar and bake until melted and lightly brown, 15 to 20 minutes.
