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Twice Baked Potatoes with Broccoli & Cheddar

Twice Baked Potatoes with Broccoli & Cheddar

Classic twice baked potatoes get a veggie-and-flavor-boost with broccoli and garlic. A perfect side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine American
Servings 4 potatoes
Calories 350 kcal

Equipment

  • oven
  • baking dish
  • Souper Cubes trays
  • large bowl
  • fork
  • paring knife

Ingredients
  

Potatoes and Filling

  • 4 medium Russet potatoes (about 12 oz each)
  • 0.5 cup sour cream
  • 0.5 cup milk or broth (preferably chicken)
  • 4 tablespoons butter
  • 2 cloves garlic (grated)
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 2 cups frozen broccoli florets (thawed)
  • 1 cup shredded Cheddar cheese (divided)
  • 0.75 cup sliced scallions or chives (divided)

Instructions
 

Preparation

  • Preheat oven to 425F.
  • Using a fork, poke holes about 16 times all over each potato. Place the potatoes directly on an oven rack. Bake until the potatoes are tender and you can easily push a small paring knife into the potatoes, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes.
  • Carefully cut the potatoes in half lengthwise and scoop the flesh with a spoon into a large bowl. Mash or stir in sour cream, milk (or broth), butter, grated garlic, salt, and pepper until well combined. Add broccoli, ¾ cup cheese, and ½ cup scallions (or chives).
  • If eating immediately, scoop the mixture back into the potato skins or transfer to a baking dish and sprinkle with the remaining cheese and scallions. Bake until lightly browned and hot in the middle, about 20 minutes.
  • If freezing for later, evenly divide the mixture between Souper Cubes trays. Sprinkle with the remaining cheese and scallions. Let cool until no longer steaming, about 30 minutes. Place the lid on the trays and freeze until solid, at least 8 hours.

Reheating

  • Preheat oven to 400F.
  • From frozen: Place a frozen Twice Baked Potato block in the Souper Cubes stoneware. Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking until bubbling on the edges and lightly browned on top, 10 to 15 minutes more.
  • From thawed: Place a frozen Twice Baked Potato block in the Souper Cubes stoneware and let thaw overnight in the refrigerator. Bake, uncovered, until bubbling on the edges and lightly browned on top, 25 to 30 minutes.

Notes

These potatoes are great as a side or can be prepared in advance and frozen for later enjoyment.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 200mgIron: 2mg
Keyword Broccoli & Cheddar, Comfort Food, Easy Recipe, Healthy Side Dish, Twice Baked Potatoes, Vegetarian
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