Broccoli Cheddar Twice-Baked Potatoes
"Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet."
photo by Chef shapeweaver
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 medium russet potatoes
- 1⁄2 cup light sour cream
- 1⁄4 cup margarine
- 1⁄4 cup skim milk
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped broccoli (fresh or frozen)
- 2 teaspoons dry ranch dressing mix (optional but delicious)
- salt and pepper
directions
- Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
- After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
- Add margarine to potato guts and mash using a potato masher until fairly smooth.
- Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
- Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.
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Reviews
-
I made this recipe on 4/16/09 to go with some ham steaks that my SO and I were having. I did make a few changes for just us two.I used 2 very large baking potatoes,And since I had the time I did bake them ( They do taste better baked ;) ).After taking out the potato "guts ", mashed the potatoes with a fork, mixed with the full amounts of milk and butter, added just enough sour cream to taste.I also used the full amount of cheese and broccoli. Topped with a bit more cheese than the recipe called for ( I really love cheese :) ) The potatoes were baked again for 30 minutes to make sure everything was heated through. These will be made again. Thanks for posting and, "Keep Smilling :) -
Very filling. A meal all in it selft! For the ranch I used Recipe #265319. I used fresh broccoli that I steamed. Used butter not margarine. I agree baked are much better then microwaved! I used the ricer to mash my potatoes. Russets are the best choice for this. I also rubbed a touch of olive oil on the skins before baking. Thanks.
RECIPE SUBMITTED BY
My name is Stephanie, and I'm keenly interested in food and the science (yes, science!) of cooking. I'm an avid Alton Brown fan, and I take a similar scientific approach to the food I eat. I'm a former successful Atkins dieter who just recently went vegetarian and I'm having to relearn how to cook.
My passion for cooking is second only to my passion for music in any and most forms. Some examples: Arcade Fire, Bright Eyes, Cat Power, Death Cab for Cutie, Elliott Smith, Franz Ferdinand, Gnarls Barkley (just A-G, to name a few).
Favorite cookbook of the moment: "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands" by Kara Zuaro.
All-time favorite: Better Homes and Gardens New Cookbook. My grandma had one, my mom has one (and grandma's copy!), and I have one. Great format, simplicity, ease of use, can't beat it.
Next cookbook acquisition will be a good metric cookbook. I already convert to metric in my head as I cook, but you lose something in the translation.
