Stuffed Cheddar Broccoli Twice Baked Potato Food

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 CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• 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.