Twice Baked Potatoes
This was a favorite dinner for me when I was growing up. It’s a good vegetarian or GF option.
Serves: 4
Time: 1 hr to cook baked potatoes, then 20 mins to finish up
Ingredients
- Four 5-ounce russet potatoes (small)
- 3 cups chopped broccoli florets
- 4 ounces shredded cheddar cheese
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 1 TBS + 1 tsp olive oil
- 1 tsp mustard
- 3/4 tsp salt
- 1/8 tsp ground red pepper
Method
- Bake the Potatoes: Preheat the oven to 425°F. With a fork, pierce the potatoes several times. Bake for 1 hour or until cooked through. Reduce the temperature to 375°F.
- Steam the Broccoli: Steam the broccoli in the microwave by placing the broccoli in a microwave-safe container (e.g., Pyrex dish), filling the bottom of the dish with 1/2 inch of water and covering with Saran wrap or a plate. Microwave for 5 minutes, or until the broccoli is tender.
- Mix and Bake: Cut the potatoes in half horizontally. Scoop out the potato flesh, leaving 1/2” of the shell intact. In a medium bowl, stir together the cooked potatoes, cheddar cheese, sour cream, milk, oil, mustard, salt, and pepper; fold in the broccoli. Spoon the mixture evenly into the potato shells; place on a baking sheet and bake for 10 minutes, or until hot and bubbly.