Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food — creamy, cheesy, and packed with flavor! My version gets a nutritional boost with broccoli (or any veggie you have on hand), making it a hearty side dish or even a vegetarian main that everyone will love! There’s no side dish more comforting that a warm twice baked potato. They’re easy to make, creamy, delicious and a hit with the whole family.

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 15 minutes

Servings: 2 servings

Calories: 362 kcal per serving

Ingredients

2 - russet potatoes
2 tablespoons - unsalted butter
2 tablespoons - sour cream
½ tsp - kosher salt
2 tablespoons - milk
½ cup - broccoli
¼ cup - cheddar cheese

Instructions

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.

Nutrition