Quick and Easy Recipe: Appetizing Broccoli and cheddar cheese twice baked potato
Broccoli and cheddar cheese twice baked potato. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt. These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!
Broccoli Cheese Twice Baked Potatoes are perfectly baked potatoes that are filled with homemade cheese sauce and broccoli, topped with even more Broccoli Cheese Twice Baked Potatoes. You definitely didn't have to tell me twice to eat this twice-baked potato. These delicious twice baked potatoes are filled with lots of chopped broccoli and cheddar cheese. This Yummy Broccoli and cheddar cheese twice baked potato using 7 simple ingredients and 8 easy steps. Here is how you achieve yummy food.
Ingredients of Broccoli and cheddar cheese twice baked potato
- It’s 8 of medium sized potatoes.
- You need 2 of Broccoli heads.
- Prepare of As much sharp Cheddar cheese as desired.
- Prepare of Salt, black pepper, and garlic.
- It’s 2 tablespoons of sour cream.
- Prepare 1 cup of milk.
- Prepare 1 stick of butter.
When you say "twice-baked potatoes," you can't help but get caught a little in the work that a two-bake dish probably requires. It makes it super easy to just discard the idea of making them, in. But these Broccoli and Cheese Twice Baked Potatoes are even better since we stuffed them with caramelized onions, broccoli, and two kinds of cheese! When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell.
Broccoli and cheddar cheese twice baked potato step by step
- Wash potatoes we'll and let them dry. Once they are dry covered with vegetable oil and sprinkle with salt (salt will allow the potato to get crispy) . Set the potatoes on baking pan with parchment paper and let them bake at 350° for 1 hr and 15 mins.
- Put a medium sized pan on stove with about 2 inches of water and put both washed broccoli heads in the pan. Covered the pan and let the broccoli boil for about 6-7 minutes . Once the broccoli is steamed , drain and set aside ..
- When the potatoes are done put them to cool for about 10 minutes..
- Cut potatoes in half and scoop out the potato in the inside (Leave a crust so the skin of the potato won't rip or fall apart). Once you scoop all the potato out of all 8 potatoes put it in a large bowl . Set aside.
- Set medium sized pan on stove on medium heat. Add the bar of butter and one cup of milk. Stir until smooth. Once it's done add it to your potato filling and mix !!.
- Once it is all smoothed out add a pinch of black pepper, salt and garlic to the potato filling and a hand full of sharp cheddar cheese. Once its all mixed add the sour cream after that add a head of broccoli to the potato filling and mix until everything is combined into a heavenly creamy delicious potato and broccoli mixture..
- Fill the empty potato skins with the potato mixture and top with more broccoli and lots of cheese!.
- Put the filled potatoes on baking pan and slide in the oven for another 10 mins or until cheese is melted ! Serve and enjoy.
Mix the pulp with cooked onions, broccoli. Now that we've made twice baked potatoes and realized how easily they come together, these crisp little boats of goodness have started making a more Like this version: chock full of gooey cheddar cheese and slightly crisp broccoli. You can't see it, but there's a bit of crumbled bacon in there too. Make mashed potatoes out of the pulp. Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
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