Recipe: Delicious Broccoli & Cheese Twice Baked

Recipe: Delicious Broccoli & Cheese Twice Baked Delicious, fresh and tasty.
Broccoli & Cheese Twice Baked. Whether served alone or paired with chicken in a stir-fry, broccoli is a veggie that's sure to please. Overview Information Broccoli is a vegetable. The parts that grow above the ground are used to make medicine.
The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".
Broccoli is the star in these stir-fries, soups, salads, and casseroles.
We've got hundreds of top-rated recipes.
You can have Broccoli & Cheese Twice Baked using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Broccoli & Cheese Twice Baked
-
It’s of Potatoes.
-
It’s of melted butter.
-
Prepare of finely chopped fresh broccoli.
-
Prepare of shredded cheddar cheese.
-
It’s of "lite" Sour Cream.
-
You need of salt & pepper.
Broccoli is a rich source of vitamins, minerals, and antioxidants.
Antioxidants can help prevent the development of various conditions.
The body produces molecules called free radicals during.
Broccoli and Brussels sprouts combine and come together in delightful way.
Broccoli & Cheese Twice Baked step by step
-
Bake Potatoes in foil ( poke holes in Potatoes to vent ) 450 for 1 hour turning occasionally.
-
Once Potatoes are cooked, let sit to cool enough to handle.
-
In large bowl, scoop out Potato, leaving just the skin.
-
In same bowl, add remaining ingredients, stir well to combine.
-
.
-
Scoop mixture back into the skins. ( it makes a lot, so large scoops is good ).
-
Bake at 350, for about 15 min, then put under broiler for about 5 min.
-
.
If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family.
Use fresh Brussels sprouts and broccoli.
If the sprouts are large, trim and quarter them.
Broccoli is a green vegetable that vaguely resembles a miniature tree.
It belongs to the plant species known as Brassica oleracea.