Smashed Twice Cooked Potatoes With Leeks And Green Garlic Recipes

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NEELYS TWICE SMASHED BAKED POTATOES



Neelys Twice Smashed Baked Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

4 large russet potatoes, each about 3/4 pound each, well scrubbed
1/2 pound broccoli florets, blanched
4 tablespoons softened butter
1/2 cup sour cream
1/2 cup shredded sharp Cheddar, plus extra for topping
1/2 cup shredded smoked Gouda, plus extra for topping
Salt and freshly ground black pepper
Butter, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.
  • Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.
  • Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.
  • Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.
  • Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.

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