Broccoli and Cheese Twice Baked Potatoes
Ingredients
- 8 large russet potatoes
- 2 Tbsp olive oil
- 1 Tbsp kosher salt
- ¼ cup butter, melted
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (12-oz) pkg broccoli florets
Instructions
- Preheat oven to 400°F. Rub potatoes with oil and sprinkle with salt. Place on a foil-lined rimmed baking sheet. Bake 1 hour or until potatoes are tender. Let stand until cool enough to handle.
- Cut potatoes in half lengthwise; scoop out potato pulp into a large bowl, leaving a ¼-inch-thick shell. Return potato shells to pan.
- Add melted butter, sour cream, cheese, and salt and pepper to taste to pulp; mash with a potato masher until mixture is smooth.
- Meanwhile, cook broccoli in microwave according to package directions; coarsely chop, and stir into potato mixture. Spoon potato mixture into reserved shells. Bake 30 to 40 minutes or until thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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