Broccoli and Cheddar Twice Baked Potatoes

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March 19, 2015 · 0 comments

in Eat

Last night was epic. Empire season finale followed by the Broad City season finale. What more could you ask for? Not a whole lot.

So naturally some friends and myself got together for a viewing party. I made these twice baked potatoes, roasted a chicken and threw together a little salad. There were also some post-St Patrick’s Day corned beef nachos as an appetizer.

And signature cocktails of course. Cookie’s Cosmos and Drip Drop Lemon Drops.

In the words of Lucious Lyon, ‘Game time, Bitches.’
 
Broccoli and Cheddar Twice Baked Potatoes
4 Russet/Idaho potatoes
1 small head of broccoli
1 C sour cream
2 C grated sharp cheddar cheese
2 TB milk
1 TB olive oil
1 tsp salt

serves 4-6

Preheat oven to 425 degrees

Scrub and clean potatoes. Using a fork pierce potatoes to prevent a potato explosion.

Place potatoes on a foil lined baking sheet. Pour olive oil over each potato and rub to cover entire potato with oil.

Bake for 50-60 minutes, turning once half way thru. Poke potato with a small knife to check doneness. The knife should easily pierce thru potato.

Once cooked, set potatoes aside to cool.

Prepare broccoli for steaming. Trim the large stem and cut florets into small, bite size pieces.

Pour water into a medium size pot so you have 2 inches worth. Place a steamer basket in the pot and place broccoli inside.

Heat on medium, covered for 5-6 minutes until broccoli is tender. Remove and let cool for a couple minutes. Chop broccoli into small pieces, remove stems and place in large mixing bowl.

Once the potatoes are cool enough to handle cut each one in half and scoop out the insides. Make sure to leave about ¼ inch left around the sides for a stable potato.

Put the scooped out potatoes in a large bowl along with the broccoli. Combine with sour cream, milk, 1 ½ cups of sharp cheddar and salt. You can use an electric mixer or a potato masher. If you use an electric mixer make sure not to over mix the potato mixture, which will lead to gummy potatoes.

Once you have all the big lumps mashed out and a smooth consistency it’s time to fill the potato skins.

Place the filled potatoes on the same foil lined baking sheet you used earlier.

Sprinkle the remaining ½ cup sharp cheddar on top and bake at 375 degrees for 15 minutes.

Finish on broil for 2-3 minutes or until cheese is bubbly and slightly golden brown.

Let the potatoes cool for a couple minutes before serving.

And don’t worry. Even mistakes taste good.

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