Name: Twice Baked Potatoes
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American

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Warning0 allergens identified

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Preheat the oven to 400°F. Place potatoes directly on the oven rack (or on a baking sheet) and bake for 1 hour, until tender.

Remove from the oven and let cool for about 10 minutes, until easy to handle.

Slice the potatoes in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins to keep them sturdy.

Mash the potato flesh with the butter, sour cream, salt, and milk until smooth. Stir in the broccoli and cheddar cheese.

Spoon the mixture back into the potato skins, dividing evenly.

Place the filled potatoes on a baking sheet and return to the oven. Bake for 10 minutes, until heated through and the tops are lightly golden.

Serve warm.

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My Notes

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Choose Uniform Potato Sizes 🥔
Select russet potatoes of similar size to ensure even baking time; this prevents some potatoes from being undercooked while others are overdone.
Pre-Cook Broccoli Slightly 🥦
Lightly steam or sauté your broccoli for 2-3 minutes before mixing into the filling to remove excess moisture and prevent a soggy potato interior.
Chill the Filling First ❄️
Refrigerate your cheese and broccoli mixture for at least 30 minutes before stuffing; this helps it hold together better and creates a creamier texture when baked.
Use Room Temperature Dairy 🧈
Let your sour cream, milk, and butter sit at room temperature before mixing to create a smoother, lump-free filling that blends seamlessly with the potato flesh.
Brush Skins with Butter Before Final Bake 🎨
Lightly brush the potato skins with melted butter before the second baking for a golden, crispy exterior that contrasts beautifully with the creamy interior.