Broccoli Stuffed Twice Baked Potato Recipes

BROCCOLI & CHEDDAR STUFFED TWICE BAKED POTATOES

Steps:

• Pre-heat oven to 425°.
• Scrub potatoes well. Pat dry and lightly brush with olive oil.
• Pierce each potato 4-5 times with a fork.
• Place potatoes on a large foil-lined baking sheet.
• Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
• Once tender when pierced with a fork, remove from the oven.
• While potatoes are baking, blanch the chopped broccoli. Set aside.
• Slice baked potatoes in half, lengthwise.
• Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
• To make the filling, add the DairyPure Sour Cream, butter, buttermilk, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika. Mix thoroughly, lightly mashing any large potato clumps. Fold in the chopped broccoli.
• Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
• Bake for 20-25 minutes.
• Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.

TWICE-BAKED POTATOES WITH BROCCOLI

Steps:

• Preheat oven to 400 degrees. Bake potatoes until tender, about 1 hour. Let cool slightly on a wire rack.
• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli, and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.
• Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl.
• Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes. Serve immediately.

BROCCOLI CHEESE TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.

BROCCOLI-STUFFED POTATOES

Steps:

• Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
• Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

BROCCOLI STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

BROCCOLI CHEDDAR TWICE-BAKED POTATOES

Steps:

• 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.

BROCCOLI STUFFED TWICE-BAKED POTATO

Steps:

• Preheat oven to 400 degrees.
• Scrub your potato and pierce the skin in 1-2 places with a knife.
• Bake for 50 - 60 minutes or until the inside is soft.
• Remove potato from oven and lower heat to 350.
• While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
• Saute for about 1 minute on medium heat.
• Add broccoli and toss with the garlicky olive oil.
• Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
• Cut cooled potato in half lenghtwise.
• Scoop out the middle, leaving about 1/4 inch of potato around the skin.
• Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
• Add salt and pepper to taste.
• Refill the potato shell with the mixture and palce on a baking sheet.
• Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.