Broccoli & Cheddar Twice-Baked Potatoes
Introduction
There’s something undeniably comforting about a baked potato—its warm, fluffy interior and crisp, golden skin. Now, imagine elevating that cozy classic with a cheesy, veggie-packed twist: enter the Broccoli & Cheddar Twice-Baked Potato. This dish combines tender, steamed broccoli with rich, sharp cheddar cheese and a touch of creaminess, making it perfect as a hearty side or a satisfying main for a lighter dinner. The aroma of cheddar melting into buttery potato flesh will fill your kitchen, promising a bite that’s both indulgent and wholesome. Once you try it, you’ll wonder why all potatoes aren’t twice-baked!
Ingredients
For the Potatoes:
- 4 large russet potatoes (≈900 g / 2 lb)
- 2 tsp olive oil (10 ml / 0.33 fl oz)
- 1/2 tsp salt (3 g)
For the Filling:
- 1 cup broccoli florets, steamed and chopped (90 g / 3 oz)
- 1 cup shredded sharp cheddar cheese (113 g / 4 oz)
- 1/4 cup sour cream (60 ml / 2 fl oz)
- 2 tbsp unsalted butter, softened (28 g / 1 oz)
- 2 tbsp milk (30 ml / 1 fl oz)
- 1/4 tsp garlic powder (1 g)
- 1/4 tsp black pepper (1 g)
- 2 tbsp chopped chives (optional, 8 g / 0.3 oz)
Directions
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