BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES
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
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
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
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 POTATOES WITH BROCCOLI
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
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 BROCCOLI AND CHEESE POTATO BITES
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
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
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
BROCCOLI CHEDDAR TWICE-BAKED POTATOES
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
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
BROCCOLI AND CHEESE TWICE BAKED POTATOES
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
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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