Broccoli Stuffed Twice Baked Potato Food

BROCCOLI CHEESE LOADED TWICE BAKED POTATOES

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.

STUFFED CHEDDAR BROCCOLI TWICE BAKED POTATO

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!

BROCCOLI STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

BROCCOLI STUFFED TWICE-BAKED POTATO

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.

BROCCOLI AND CHEESE TWICE BAKED POTATOES

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 & RANCH TWICE BAKED POTATOES!

Steps:

• Rinse potatoes and prick skin with fork several times.
• Place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
• Preheat oven to 400°F.
• Chop up broccoli and boil until completely cooked.
• Cut each potato in half lengthwise.
• Scoop out potato middles into a medium size mixing bowl.
• Set potato skin shells on baking sheet.
• Dress outside of potato skin with olive oil.
• Add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules, black pepper, and sour cream if using it to the scooped out potatoes in the medium size mixing bowl. Mix and mash the potato mixture.
• Fill the potato skins with the potato mixture with it heaped as high as you want it.
• Bake in 400 degree oven until slightly browned.
• Garnish with paprika and chives.

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.