Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, broccoli and cheddar cheese twice baked potato. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know! Loaded baked potatoes are so quick and easy to make. These are a bit lighter by adding some mashed cauliflower to the potatoes!
Broccoli and cheddar cheese twice baked potato is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Broccoli and cheddar cheese twice baked potato is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have broccoli and cheddar cheese twice baked potato using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli and cheddar cheese twice baked potato:
- Prepare 8 medium sized potatoes
- Prepare 2 Broccoli heads
- Take As much sharp Cheddar cheese as desired
- Make ready Salt, black pepper, and garlic
- Make ready 2 tablespoons sour cream
- Make ready 1 cup milk
- Prepare 1 stick butter
These cheesy twice baked potatoes with broccoli were born! What's not to love about twice baked potatoes? Carefully stuff each potato with the filling and top each potato with the. These delicious twice baked potatoes are filled with lots of chopped broccoli and cheddar cheese.
Instructions to make Broccoli and cheddar cheese twice baked potato:
- Wash potatoes we'll and let them dry. Once they are dry covered with vegetable oil and sprinkle with salt (salt will allow the potato to get crispy) . Set the potatoes on baking pan with parchment paper and let them bake at 350° for 1 hr and 15 mins
- Put a medium sized pan on stove with about 2 inches of water and put both washed broccoli heads in the pan. Covered the pan and let the broccoli boil for about 6-7 minutes . Once the broccoli is steamed , drain and set aside .
- When the potatoes are done put them to cool for about 10 minutes.
- Cut potatoes in half and scoop out the potato in the inside (Leave a crust so the skin of the potato won't rip or fall apart). Once you scoop all the potato out of all 8 potatoes put it in a large bowl . Set aside
- Set medium sized pan on stove on medium heat. Add the bar of butter and one cup of milk. Stir until smooth. Once it's done add it to your potato filling and mix !!
- Once it is all smoothed out add a pinch of black pepper, salt and garlic to the potato filling and a hand full of sharp cheddar cheese. Once its all mixed add the sour cream after that add a head of broccoli to the potato filling and mix until everything is combined into a heavenly creamy delicious potato and broccoli mixture.
- Fill the empty potato skins with the potato mixture and top with more broccoli and lots of cheese!
- Put the filled potatoes on baking pan and slide in the oven for another 10 mins or until cheese is melted ! Serve and enjoy
When you say "twice-baked potatoes," you can't help but get caught a little in the work that a two-bake dish probably requires. It makes it super easy to just discard the idea of making them, in. Now that we've made twice baked potatoes and realized how easily they come together, these crisp little boats of goodness have started making a more Like this version: chock full of gooey cheddar cheese and slightly crisp broccoli. You can't see it, but there's a bit of crumbled bacon in there too. But these Broccoli and Cheese Twice Baked Potatoes are even better since we stuffed them with caramelized onions, broccoli, and two kinds of cheese!
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