Name: Broccoli Cheddar Twice-Baked Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 medium russet potatoes -; 2 tbsp. extra-virgin olive oil -; 3 tbsp. unsalted butter, melted -; 1/2 c. sour cream -; 2 c. sharp cheddar, grated, divided -; 2 c. steamed broccoli, finely chopped -; 1/2 tsp. onion powder -; Kosher salt -; Freshly ground black pepper -; 1/4 c. milk, warm -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Broccoli Cheddar Twice-Baked Potatoes

1. 4 medium russet potatoes -

2. 2 tbsp. extra-virgin olive oil -

3. 3 tbsp. unsalted butter, melted -

4. 1/2 c. sour cream -

5. 2 c. sharp cheddar, grated, divided -

6. 2 c. steamed broccoli, finely chopped -

7. 1/2 tsp. onion powder -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1/4 c. milk, warm -

How to cook deliciously - Broccoli Cheddar Twice-Baked Potatoes

1. Stage

Preheat oven to 425 degrees F.

2. Stage

Poke potatoes all over with a fork and rub with olive oil. Bake until soft, about 1 hour. Let rest until cool enough to handle, 15 minutes.

3. Stage

Slice potatoes half, then scoop out most of the flesh into a large bowl. Mash together with butter, sour cream, 1½ c. cheddar, and broccoli. Mix in onion powder, then season with salt and pepper. Pour in warm milk and mix to combine.

4. Stage

Divide filling among 8 potato halves, then sprinkle with remaining cheddar. Bake in oven until filling is warmed through and cheese is bubbly, 15 minutes more.