Griller Crumbles Broccoli Twice Baked Potatoes Recipes

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.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

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.

GRILLER CRUMBLES & BROCCOLI TWICE-BAKED POTATOES

Steps:

• 1. Preheat oven to 350°F.2. Poke potatoes several times with fork. Rub potatoes lightly with olive oil. Place potatoes on paper towel and microwave at high for 4 minutes on each side or until done.3. Cut egg-shaped hole in the top of each potato and scoop out cooked potato, leaving a 1/8-inch shell to be filled later. Place scooped-out potato in large mixing bowl.4. Add Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™, broccoli, carrots, sour cream, dry ranch dressing mix, skim milk and black pepper to potatoes. Using electric mixer on low speed, mix together well.5. Stuff potato shells with Griller Crumbles and broccoli mixture, overfilling each shell. Leftover mixture can be baked in an oven-safe bowl. Sprinkle each potato with 1 tablespoon Cheddar cheese. Place potatoes on baking sheet.7. Bake in preheated oven approximately 15 minutes or until cheese is melted and starting to brown.

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 AND CHEESE TWICE BAKED POTATOES

Steps:

• Heat oven to 425 degrees.
• Bake potatoes for 45-60 minutes (or until done).
• Cut potatoes in half.
• Scoop pulp out.
• Leave skin intact.
• Make mashed potatoes out of the pulp.
• Add margarine, sour cream, salt, pepper, green onions, and 3/4 cheddar cheese and mix well.
• Then fold in broccoli.
• Stir until incorporated.
• Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
• Bake for 20 to 25 minutes or until heated in a oven of 425 degrees.

GRILLER CRUMBLES & BROCCOLI TWICE-BAKED POTATOES

Steps:

• 1. Preheat oven to 350°F.2. Poke potatoes several times with fork. Rub potatoes lightly with olive oil. Place potatoes on paper towel and microwave at high for 4 minutes on each side or until done.3. Cut egg-shaped hole in the top of each potato and scoop out cooked potato, leaving a 1/8-inch shell to be filled later. Place scooped-out potato in large mixing bowl.4. Add Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™, broccoli, carrots, sour cream, dry ranch dressing mix, skim milk and black pepper to potatoes. Using electric mixer on low speed, mix together well.5. Stuff potato shells with Griller Crumbles and broccoli mixture, overfilling each shell. Leftover mixture can be baked in an oven-safe bowl. Sprinkle each potato with 1 tablespoon Cheddar cheese. Place potatoes on baking sheet.7. Bake in preheated oven approximately 15 minutes or until cheese is melted and starting to brown.