STUFFED CHEDDAR BROCCOLI TWICE BAKED POTATO
Cheesy cheddar broccoli twice baked potatoes make a delicious side for any dinner. Full of gooey cheese, tender broccoli and creamy potato your family will love this recipe that is perfect for adding a few extra vegetables to dinner.
Provided by Kristy Richardson
Categories Appetizer Dinners Side Dish
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F. Line the baking sheet with aluminim foil if you prefer. Lightly oil the baking sheet.
- Scrub each potato clean and pat dry. Poke each potato a few times with a fork to allow steam to escape. Rub each potato with cooking oil.
- Place the potatoes on the lined cookie sheet and bake for 1 hour until soft. Let them cool on the counter for at least 10 minutes. Lower the temperature of the oven to 350 F.
- Place a pot of water on the stove to boil. Once boiling, place broccoli in a steamer basket and place over the boiling water for 5 minutes until softened.
- Cut each potato in half the long way. Use a spoon to scoop out most of the potato center into a large mixing bowl. Leave about 1/4" to 1/2" still attached to the potato skin so it holds a cup shape.
- Add butter, sour cream, milk, parpika, garlic, salt and pepper to the potato. Stir together until mostly smooth with an electric mixer, food processor or mash and stir by hand.
- Fold in the broccoli and 1/4 cup of cheddar cheese into the the potato mixture. Scoop the potato mixture evenly into the potato skins. Top with remaining cheddar cheese.
- Bake the potatoes for 8-10 minutes or until the cheese fully melts. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 36 g, Protein 8 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 293 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 7 g
BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES
Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.
Provided by Ashley Manila
Categories Dinner
Time 1h50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
- Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
- Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
BROCCOLI & CHEDDAR STUFFED TWICE BAKED POTATOES
This side dish is a great combination of twice baked potatoes and cheddar broccoli.
Categories Side Dish
Yield 10
Number Of Ingredients 14
Steps:
- Pre-heat oven to 425°.
- Scrub potatoes well. Pat dry and lightly brush with olive oil.
- Pierce each potato 4-5 times with a fork.
- Place potatoes on a large foil-lined baking sheet.
- Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
- Once tender when pierced with a fork, remove from the oven.
- While potatoes are baking, blanch the chopped broccoli. Set aside.
- Slice baked potatoes in half, lengthwise.
- Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
- To make the filling, add the DairyPure Sour Cream, butter, buttermilk, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika. Mix thoroughly, lightly mashing any large potato clumps. Fold in the chopped broccoli.
- Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
- Bake for 20-25 minutes.
- Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.
BROCCOLI CHEDDAR TWICE-BAKED POTATOES
Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.
Provided by elastigirl
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
- After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
- Add margarine to potato guts and mash using a potato masher until fairly smooth.
- Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
- Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7
BROCCOLI AND CHEESE TWICE BAKED POTATOES
Make and share this Broccoli and Cheese Twice Baked Potatoes recipe from Food.com.
Provided by chef FIFI
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Bake potatoes for 45-60 minutes (or until done).
- Cut potatoes in half.
- Scoop pulp out.
- Leave skin intact.
- Make mashed potatoes out of the pulp.
- Add margarine, sour cream, salt, pepper, green onions, and 3/4 cheddar cheese and mix well.
- Then fold in broccoli.
- Stir until incorporated.
- Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
- Bake for 20 to 25 minutes or until heated in a oven of 425 degrees.
BROCCOLI STUFFED TWICE-BAKED POTATO
Awesome recipe from my NEW favorite cookbook, Student's GO VEGAN Cookbook. Non-vegans, feel free to add some grated sharp cheddar or parmesan to the filling before you re-stuff the potato skin. This recipe serves one, but can easily be doubled or tripled. And, feel free to microwave the potatoes if you are short on time.
Provided by Kozmic Blues
Categories Potato
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Scrub your potato and pierce the skin in 1-2 places with a knife.
- Bake for 50 - 60 minutes or until the inside is soft.
- Remove potato from oven and lower heat to 350.
- While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
- Saute for about 1 minute on medium heat.
- Add broccoli and toss with the garlicky olive oil.
- Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
- Cut cooled potato in half lenghtwise.
- Scoop out the middle, leaving about 1/4 inch of potato around the skin.
- Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
- Add salt and pepper to taste.
- Refill the potato shell with the mixture and palce on a baking sheet.
- Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.
Nutrition Facts : Calories 282.7, Fat 9.7, SaturatedFat 1.4, Sodium 45.1, Carbohydrate 45, Fiber 7.4, Sugar 3.3, Protein 7.2
More about "broccoli cheddar stuffed twice baked potatoes food"
BROCCOLI CHEDDAR TWICE BAKED POTATOES - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (1)Calories 406 per servingCategory Main Dish
- Heat oven to 400 degrees. Wash and dry the potatoes thoroughly and place on a parchment-lined baking sheet. Coat potatoes with olive oil and sprinkle with Kosher salt all over.
- Cut each potato in half lengthwise. Scoop flesh from the potato and into a large bowl, leaving about a 1/4 inch of potato around the perimeter.
BROCCOLI AND CHEDDAR-STUFFED BAKED POTATO BAKE
From pillsbury.com
BROCCOLI CHEDDAR CHICKEN TWICE BAKED POTATOES
From reciperunner.com
BROCCOLI AND CHEESE TWICE BAKED POTATOES - SKINNYTASTE
From skinnytaste.com
CHEESY TWICE BAKED POTATOES WITH BROCCOLI | GOOD LIFE EATS
From goodlifeeats.com
BROCCOLI CHEDDAR STUFFED BAKED POTATOES - TASTY KITCHEN
From tastykitchen.com
30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS) - HOHOHEK
From hohohek.com
BAKED POTATOES AND BROCCOLI - STUDIO DELICIOUS
From studiodelicious.com
TWICE-BAKED STUFFED POTATOES WITH BROCCOLI, CHEDDAR, AND …
From americastestkitchen.com
BROCCOLI STUFFED TWICE BAKED POTATOES - CREATIONS BY KARA
From creationsbykara.com
BROCCOLI CHEESE STUFFED BAKED POTATOES | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
LOADED STUFFED BAKED POTATO BEST RECIPES
From findrecipes.info
BROCCOLI CHEDDAR TWICE BAKED POTATOES WITH BACON
From fortheloveofcooking.net
BROCCOLI CHEDDAR STUFFED BAKED POTATOES - RECIPESCHOICE
From recipeschoice.com
TWICE BAKED POTATOES WITH BROCCOLI AND CHEDDAR - HELLO LITTLE HOME
From hellolittlehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love