Twice Baked Broccoli And Cheese Potatoes Recipes

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BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES



Broccoli and Cheddar Twice-Baked Potatoes image

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Provided by Ashley Manila

Categories     Dinner

Time 1h50m

Number Of Ingredients 15

4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 and 1/2 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon chives
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
2 cups cheddar cheese, shredded, divided

Steps:

  • Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  • Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  • Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

BROCCOLI CHEESE TWICE-BAKED POTATOES



Broccoli Cheese Twice-Baked Potatoes image

This is a super spud dish from the state famous for its potatoes. If I want to impress dinner guests, this recipe always comes through.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 9

6 medium baking potatoes
1/2 cup sour cream
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, thinly sliced
1-1/2 cups cooked chopped broccoli
1 cup shredded cheddar cheese, divided
Paprika

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.

Nutrition Facts :

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES



Twice Baked Broccoli and Cheese Potato Bites image

These yummy potato bites will make a great after-school treat!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 12

Number Of Ingredients 7

12 small red potatoes (1 to 1 1/4 inch diameter)
1 bag (12 oz) frozen broccoli & cheese sauce
1 cup ranch dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped plum (Roma) tomato
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
  • Meanwhile, cook broccoli as directed on bag.
  • Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.
  • Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
  • Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

BROCCOLI CHEDDAR TWICE-BAKED POTATOES



Broccoli Cheddar Twice-Baked Potatoes image

Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.

Provided by elastigirl

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes
1/2 cup light sour cream
1/4 cup margarine
1/4 cup skim milk
1 cup shredded sharp cheddar cheese
1 cup chopped broccoli (fresh or frozen)
2 teaspoons dry ranch dressing mix (optional but delicious)
salt and pepper

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.

Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7

TWICE-BAKED POTATOES WITH BROCCOLI



Twice-Baked Potatoes with Broccoli image

The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

12 small russet potatoes (about 8 ounces each), pierced with a fork
Coarse salt
2 heads broccoli (1 1/4 to 1 1/2 pounds each), trimmed and cut into florets
3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup extra-virgin olive oil
Freshly ground pepper

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 AND CHEESE TWICE BAKED POTATOES



Broccoli and Cheese Twice Baked Potatoes image

Make and share this Broccoli and Cheese Twice Baked Potatoes recipe from Food.com.

Provided by chef FIFI

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 baking potatoes
1/2 cup sour cream
1 1/2 cups broccoli (pre cooked)
2 green onions
3 tablespoons margarine
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 cup shredded cheddar cheese

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.

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