How to Love at dinner Broccoli and cheddar cheese twice baked potato

How to Love at dinner Broccoli and cheddar cheese twice baked potato Delicious, fresh and tasty.

Broccoli and cheddar cheese twice baked potato. Broccoli Cheddar Twice Baked Potato Recipe. You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace.

They are also super easy to make, and can be made ahead of time!

A salty, slightly crisp potato skin is filled with creamy luxurious mashed potatoes mixed with fresh broccoli, sharp cheddar cheese, and crumbled bacon.

Top with sour cream and sliced green onion for good measure and dinner is done!

You can have Broccoli and cheddar cheese twice baked potato using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Broccoli and cheddar cheese twice baked potato

1. Prepare of medium sized potatoes.

2. You need of Broccoli heads.

3. Prepare of As much sharp Cheddar cheese as desired.

4. You need of Salt, black pepper, and garlic.

5. Prepare of sour cream.

6. Prepare of milk.

7. Prepare of butter.

Add the broccoli pieces and stir until well combined.

These Twice Baked Potatoes with Broccoli, gooey cheddar cheese, and crispy bacon make for a super flavorful side dish or a great party appetizer.

Now that we've made twice baked potatoes and realized how easily they come together, these crisp little boats of goodness have started making a more regular appearance on our dinner table.

Cut a lengthwise slice from the top of the potatoes.

Broccoli and cheddar cheese twice baked potato instructions

1. Wash potatoes well and let them dry. Once they are dry covered with vegetable oil and sprinkle with salt (salt will allow the potato to get crispy) . Set the potatoes on baking pan with parchment paper and let them bake at 350° for 1 hr and 15 mins.

2. Put a medium sized pan on stove with about 2 inches of water and put both washed broccoli heads in the pan. Covered the pan and let the broccoli boil for about 6-7 minutes . Once the broccoli is steamed , drain and set aside ..

3. When the potatoes are done put them to cool for about 10 minutes..

4. Cut potatoes in half and scoop out the potato in the inside (Leave a crust so the skin of the potato wont rip or fall apart). Once you scoop all the potato out of all 8 potatoes put it in a large bowl . Set aside.

5. Set medium sized pan on stove on medium heat. Add the bar of butter and one cup of milk. Stir until smooth. Once its done add it to your potato filling and mix !!.

6. Once it is all smoothed out add a pinch of black pepper, salt and garlic to the potato filling and a hand full of sharp cheddar cheese. Once its all mixed add the sour cream after that add a head of broccoli to the potato filling and mix until everything is combined into a heavenly creamy delicious potato and broccoli mixture..

7. Fill the empty potato skins with the potato mixture and top with more broccoli and lots of cheese!.

8. Put the filled potatoes on baking pan and slide in the oven for another 10 mins or until cheese is melted ! Serve and enjoy.

Scoop out pulp and place in bowl.

Refill potato shells; top with remaining cheese and sprinkle with paprika.

Twice-baked potatoes are sometimes called "stuffed baked potatoes," but whatever you call it, your dinner table needs it.

Although this is a cheesy broccoli version, you can really add in whatever ingredients you like.

If you like your potatoes with a little kick, you can spice them up by using pepper jack cheese, green chiles or even salsa!