BROCCOLI CHEESE TWICE-BAKED POTATOES
This is a super spud dish from the state famous for its potatoes. If I want to impress dinner guests, this recipe always comes through.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.
Nutrition Facts :
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 HAM CHEESE TWICE BAKED POTATOES
Potato skins stuffed with creamy mashed potatoes, broccoli, Hillshire Farm Uncured Ham Steak, and cheese. Twice baked for the perfect side dish or main.
Provided by Rachael
Categories Side Dish
Time 2h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Wash potatoes, and brush with olive oil, and season with salt, and place on a baking sheet.
- Bake for 1- 1 1/2 hours, until baked through and tender. Depending on size of the potatoes.
- Remove potatoes from oven, but leave oven on, turn down to 350 degrees F.
- Let potatoes cool for 15-30 minutes, until cool enough to handle.
- Meanwhile, chop broccoli into florets, and place in a glass bowl with 1/2 cup of water, and microwave on high for 2 minutes, until tender, then chop into smaller pieces.
- Open Hillshire Farm Uncured Ham Steak, and cut into even sized cubes.
- When potatoes are cool, use a large knife to cut the potatoes in half horizontally.
- Use a large spoon to scoop out the center, and put potato into a large mixing bowl. Leave a little bit of potato in the skin, so it creates a boat for the filling.
- Once all of the potatoes have been scooped out, place skins on the baking sheet.
- Add butter, 1 cup cheddar jack cheese, cream cheese, salt, pepper, ground mustard, and paprika to the bowl with the potatoes.
- Use a stand mixer with the paddle attachment, and mix until combined and creamy.
- Remove mixing bowl from stand mixer.
- Stir the Hillshire Farm Uncured Ham Steak cubes, and broccoli into the potato mixture.
- Evenly divide the mixture between all of the potato skins.
- Top skins with shredded cheddar jack cheese.
- Put the potatoes into the oven and bake for an additional 20 minutes until filling is heated through, and cheese is melted.
- Garnish with fresh cracked pepper and chives or green onions.
Nutrition Facts : Calories 254 kcal, Carbohydrate 2 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 69 mg, Sodium 783 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
CHEESY BROCCOLI RANCH TWICE BAKED POTATOES
These Cheesy Broccoli Ranch Twice Baked Potatoes make the perfect side dish or light lunch. Loaded with cheese, ranch, and broccoli then baked you are going to love this recipe. Make sure you watch the video as well!
Provided by Jennie Duncan
Categories Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- Wash potatoes and pole holes in them. Cook them in the oven at 400 degrees for 1 hour or in the microwave for 5 minutes (one at a time) until all potatoes are tender.
- While potatoes cook steam broccoli and set aside.
- Allow potatoes to cool for a few minutes before handling them (I waited about 30 minutes). Carefully cut them in half (lengthwise) and scoop out the insides. Place the insides in a mixing bowl and then set the potato skins on a baking sheet.
- In mixing bowl with potatoes add steamed broccoli, 1 cup cheese, sour cream, ranch, salt, and pepper. Mix well together.
- Spoon this mixture into your potatoes and top each one with some of the remaining 1/2 cup shredded cheese.
- Bake for 15 minutes at 400 degrees F. Serve and enjoy!
Nutrition Facts : Calories 236 kcal, Carbohydrate 21 g, Protein 7 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 370 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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 CHEESE LOADED TWICE BAKED POTATOES
Next time you're craving comfort food, try these Cheesy Twice Baked Potatoes with Broccoli. They're loaded up with plenty of broccoli, cheese, and bacon!
Provided by Katie
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Using a fork, pierce the potatoes all over. Cook the potatoes until tender. (See this link for the instructions I like best for making a perfect baked potato.)
- Or you can simply use the "baked potato" function on your microwave if you prefer.
- Cut the potatoes in half and scoop out the insides into a medium sized bowl.
- Reserve the potato shells and place on a baking sheet.
- Combine the potato insides with the sour cream and cream cheese and mash using a fork or a potato ricer.
- Stir in the broth as needed until you reach your desired consistency.
- Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
- Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese.
- Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted.
Nutrition Facts : Calories 257 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 363 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BROCCOLI CHEESE TWICE BAKED POTATOES RECIPE
These broccoli cheese twice baked potatoes are one delicious side dish. Perfectly fluffy and cheesy, with some extra veggies sneaked in!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Scrub and dry the potatoes, then rub the skins with olive oil. Place potatoes on the baking sheet and bake for 1 hour, or until soft. Remove from the oven and set aside to cool.
- Once the potatoes are cool to the touch, slice them in half lengthwise. Carefully scoop out the potato innards and place them into a large bowl, leaving a thin rim around the insides of the skins. Return the skins to the baking sheet.
- To the potato innards, add butter, cream, sour cream, and seasonings. Use a potato masher or hand mixer to blend until smooth. Using a rubber spatula, fold in the broccoli and half of the cheese.
- Divide the filling evenly among the potato shells, then top with the remaining cheese. Bake 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Broil for 1-2 minutes if desired.
Nutrition Facts : Calories 562 kcal, Carbohydrate 42 g, Protein 17 g, Fat 38 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 115 mg, Sodium 591 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
BROCCOLI CHEESE BAKED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
- Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
- In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
- In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
- Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
BAKED POTATOES AND BROCCOLI
Stuffed with potato filling, cheddar cheese and broccoli florets, Baked Potatoes and Broccoli are comfort food at its finest.
Provided by Paige
Categories Vegetable Side Dish
Time 1h50m
Number Of Ingredients 15
Steps:
- Preheat oven to 425. Prepare a large baking sheet by lining it with parchment paper to put the potatoes on. Pierce the potatoes with a fork, then rub the skins with a little olive oil (or other oil like vegetable oil). Place the potatoes on the baking sheet and bake for 50-60 minutes, until they yield to pressure with a gentle push of your finger.
- While the potatoes bake, cook the diced shallots in a medium non-stick pan with the tablespoons of olive oil and butter. Cook on medium heat until the shallots are soft, about 5-6 minutes. Set aside.
- When the potatoes are done, remove from the oven and let them sit for 5 minutes, then, using an oven mitt, cut them in half lengthwise. Scoop out the inside flesh of the warm potato into a large bowl, leaving about 1/4-1/2 inch thickness inside the shell. Once you have the all the potato flesh in the bowl, mash lightly with a potato masher.
- In a medium saucepan, heat the vegetable broth (or milk) until hot but not boiling, and add it a little at a time to the bowl of the potatoes, mashing it together. Add the 3 tablespoons of butter and the sour cream, and continue to stir and mash just until combined, about a minute. Add the salt, pepper and garlic powder, and stir to combine. Taste the mixture. Does it need a little more salt or pepper? If the mixture tastes dry, add another dab of sour cream or vegetable broth a tablespoon at a time, but note that the mixture should be stiff, much more so than mashed potatoes.
- Add the cooked, chopped and dried broccoli, the shallots, a cup of the cheddar cheese, the Parmesan cheese and the sliced green onions. Mix it thoroughly with a big spoon. With another smaller spoon, gently fill each of the shells, mounding the broccoli potato mixture up high. Place the potatoes on a large baking sheet lined with parchment paper. Use the remaining 1/2 cup of grated cheddar cheese to sprinkle over the top of each potato. Sprinkle with the chopped Italian Parsley. Decrease the oven temperature to 400 and bake the potatoes until they are heated through and the cheese is melted, about 20 minutes. Remove from oven and serve.
Nutrition Facts : Calories 393 kcal, Carbohydrate 38 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 58 mg, Sodium 727 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
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