Twice Baked Potatoes with Broccoli and Cheddar
Your whole family is going to love these Twice Baked Potatoes with Broccoli and Cheddar ... makes a great entree or side dish!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4 peope (main dish) or 8+ (side dish)
- nonstick cooking spray
- 4 large baking potatoes
- 1 (16-ounce) package frozen cut broccoli
- 1/2 cup sour cream
- 2 tablespoons butter, softened
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese, divided
Preheat oven to 400 degrees. Spray a baking sheet lightly with nonstick spray.
Pierce potatoes all over with a fork, then place directly on the oven rack. Bake until tender (test with a fork), about 45 to 60 minutes.
While potatoes are baking, cook broccoli in microwave according to package directions (do not overcook). Let broccoli cool slightly, then cut any large chunks into bite-sized pieces. Season with salt and set aside.
Remove cooked potatoes from oven and set aside to cool. Reduce oven heat to 375 degrees.
When potatoes are cool enough to handle, slice off the top third. Remove potato flesh from the top slice and add it to a large bowl. Discard skin. Using a small spoon, scoop flesh from potatoes and add to bowl, leaving a 1/4-inch shell. Set potato skins on baking sheet.
Add sour cream, butter, Dijon, and garlic powder to the bowl with the potato, then mash potatoes until everything is well combined. Stir in 1/2 cup cheddar cheese and season to taste with salt.
Add broccoli to potatoes and mix well.
Stuff each potato skin with 1/4 of the mashed potato mixture, then sprinkle with remaining cheese.
Bake potatoes until cheese is melted and potatoes are heated through, about 25-30 minutes.
Serve potatoes hot. Enjoy!