Cheddar and Broccoli Twice Baked Potatoes

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes | Yield: 8 servings

Rich, creamy, cheesy and cozy twice baked potatoes make the perfect side dish! Fluffy potatoes are baked with lots of cheese, fresh broccoli pieces and flavor. You can prepare the potatoes days ahead to make meals even quicker and easier!

Ingredients: 

• 4 large russet potatoes

• 1 tablespoon olive oil; divided

• 1 1/2 teaspoon salt; divided

• 2 cups Church Brothers Farms Broccoli Florets

• 1/4 cup salted butter; softened

• 1/4 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3/4 cup sour cream

• 1/2 cup milk

• 2 tablespoons fresh chives; divided

• 1 1/2 cups shredded extra sharp cheddar cheese; plus more for the topping

Instructions: 

1. Preheat oven to 425 degrees F. Wash and dry each potato and then lightly drizzle 2 teaspoons of olive oil and ½ teaspoon of salt. Prick each potato a few times with a fork or knife and wrap in foil. Bake potatoes for 40-45 minutes or until tender. Cool potatoes completely.

2. In the meantime, steam broccoli until tender but not mushy, about 4-6 minutes. Drain and chop broccoli into pieces. Set aside.

3. Slice cooled potatoes in half lengthwise and scoop the inside out and place into a bowl, leaving ¼ of an inch around the shell. Place empty shells on a baking sheet or baking pan lined with parchment paper and rub remaining olive oil over the outside of the potato skins. Set aside.

4. In the large bowl with the inside of the potatoes add butter, remaining salt, black pepper, garlic powder, onion powder, sour cream, milk, 1 tablespoon of chives and cheese. Beat together with an electric hand mixer or potato masher until relatively smooth. Fold in the broccoli pieces until combined.

5. Spoon the potato mixture evenly between the potato skins. Top with more cheese (optional) and chives. Bake for 20-25 minutes or until the cheese is melted. Enjoy!

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Cheddar and Broccoli Twice Baked Potatoes

Yield: 8

Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M

Rich, creamy, cheesy and cozy twice baked potatoes make the perfect side dish! Fluffy potatoes are baked with lots of cheese, fresh broccoli pieces and flavor. You can prepare the potatoes days ahead to make meals even quicker and easier!

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil; divided
• 1 1/2 teaspoon salt; divided
• 2 cups Church Brothers Farms Broccoli Florets
• 1/4 cup salted butter; softened
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 cup sour cream
• 1/2 cup milk
• 2 tablespoons fresh chives; divided
• 1 1/2 cups shredded extra sharp cheddar cheese; plus more for the topping

Instructions

1. Preheat oven to 425 degrees F. Wash and dry each potato and then lightly drizzle 2 teaspoons of olive oil and ½ teaspoon of salt. Prick each potato a few times with a fork or knife and wrap in foil. Bake potatoes for 40-45 minutes or until tender. Cool potatoes completely.
2. In the meantime, steam broccoli until tender but not mushy, about 4-6 minutes. Drain and chop broccoli into pieces. Set aside.
3. Slice cooled potatoes in half lengthwise and scoop the inside out and place into a bowl, leaving ¼ of an inch around the shell. Place empty shells on a baking sheet or baking pan lined with parchment paper and rub remaining olive oil over the outside of the potato skins. Set aside.
4. In the large bowl with the inside of the potatoes add butter, remaining salt, black pepper, garlic powder, onion powder, sour cream, milk, 1 tablespoon of chives and cheese. Beat together with an electric hand mixer or potato masher until relatively smooth. Fold in the broccoli pieces until combined.
5. Spoon the potato mixture evenly between the potato skins. Top with more cheese (optional) and chives. Bake for 20-25 minutes or until the cheese is melted. Enjoy!

Nutrition Facts

Calories

361

Fat

20 g

Sat. Fat

10 g

Carbs

38 g

Fiber

3 g

Sugar

3 g

Protein

11 g

Sodium

650 mg

Cholesterol

51 mg

Potassium

919 mg

Calcium

229 mg

Iron

2 mg