Broccoli And Cheddar Twice-Baked Potatoes
*Ingredients*:
- 4 large baking potatoes
- 1 cup broccoli florets, steamed or blanched
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: chopped green onions, bacon bits
*Instructions*:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes, then prick them with a fork to allow steam to escape during baking. Place them on a baking sheet and bake in the preheated oven for about 1 hour or until the potatoes are tender.
- While the potatoes are baking, steam or blanch the broccoli until it’s tender but still vibrant green. Set aside.
- Once the potatoes are done, let them cool slightly so you can handle them. Cut each potato in half lengthwise, and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
- Mash the potato flesh in the bowl, and then add in the steamed broccoli, shredded cheddar cheese, sour cream, butter, salt, and pepper. Mix well until all the ingredients are combined.
- Spoon the mixture back into the potato shells, creating a mounded effect.
- Place the filled potato halves back onto the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
- Optional: Garnish with chopped green onions or bacon bits before serving.