Broccoli Cheddar Twice-Baked Potatoes
These cheesy beauties are stuffed with a creamy potato mixture and loaded with broccoli pieces.
Servings: 8 potatoes
- 4 large russet potatoes
- 2 tsp. olive oil
- 3/4 cup milk
- 1/2 cup sour cream
- 2 Tbsp. melted butter
- 2 Tbsp. whipped cream cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 2 cups broccoli florets
- 1 Tbsp. fresh chives; chopped
- 1/2 cup of Monterey jack cheese; shredded
- 1 cup sharp cheddar cheese; shredded
Preheat oven to 425 degrees F. Clean each potato and dry. Lightly drizzle olive oil on each potato and sprinkle salt. Prick each potato a few times with a fork or knife. Allow the potatoes to bake for 40-45 minutes. Let cool for at least 15 minutes afterwards.
Steam broccoli with 1/2 cup water for 6-8 minutes.Drain the water and chop broccoli into pieces.
Once the potatoes are cooled, slice potatoes in half and scoop the insides into a large bowl, leaving about ¼ of an inch around the shell. Place empty shells back in the oven for about 10 minutes to crisp up.
In large bowl with potatoes combine milk, sour cream, melted butter, whipped cream cheese, salt, pepper, onion powder, garlic powder, broccoli, chives, and cheeses. Mix with an electric mixer until it looks smooth. It is ok if there are some lumps.
Spoon the potato mixture evenly between the potato sheets. Top with more cheese and broccoli pieces if you wish. Reduce the oven temperature to 350 degrees F and bake for another 20 minutes to melt the cheese and warm the insides.