Broccoli and Cheddar Twice Baked Potatoes
A healthy, fully loaded baked potato. These are absolutely delicious and a great side dish.
- 3 med baking potatoes washed and dried
- 1 cup broccoli florets
- 1 cup old cheddar cheese grated
- 2 green onions finely diced
- 2 tbsp salted butter
- 3 tbsp sour cream
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Preheat oven to 400 degrees. Punch holes in the potatoes using a fork, and wrap them in foil. Place in the oven, and bake for 1 hour.
Once the potatoes are done, pull them from the oven, carefully (without burning yourself) remove the foil from the potatoes. Let them rest for 5-10 minutes.
Steam the broccoli until it is starting to soften, but still a bit firm (5-6 mins).
Carefully slice the potatoes in half, and using a large spoon, gently scoop the potato away from the skin. Place the potato in a large mixing bowl. Set the skins on a baking tray.
In the bowl with the potato, add the cheddar cheese, sour cream and butter. Mash until it is smooth and creamy. Mix in the green onion, cheddar cheese, paprika and garlic powder. Roughly chop the broccoli, and add it to the potato mixture. Gently mix it all together.
Place the potato mixture back carefully back into the skins. Divide evenly between all 6 halves. Sprinkle the top of the potatoes with extra cheese. Cover and refrigerate until 20 mins before reheating.
When ready to serve: heat oven to 350 degrees. Bake for 15 minutes. Remove from the oven and serve right away.
Adjust seasonings to personal taste. Some people like more butter/sour cream in their mashed potatoes, so taste as you go!
These are a great side dish because they are easy to make, and can be made up to 24 hours ahead of time.