Loaded Twice-Baked Potatoes

Loaded Twice-Baked Potatoes (Adapted from Eating Well)

4 russet potatoes
2 teaspoons olive oil
coarse salt if desired
1 1/2 cup broccoli florets
5 ounces sharp white Cheddar cheese, divided
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 green onions, sliced

Preheat oven to 400

Clean and pierce potatoes with a fork. Lightly coat potatoes with olive oil and sprinkle with coarse salt if desired. Place in the oven and bake until tender, about 45-60 minutes.

Steam broccoli for 3-5 minutes, until crisp tender. Set in ice water to stop the cooking - drain and then chop finely.

Carefully cut off the top third of the cooked potatoes. Gently scoop most of the insides out and place in a medium bowl. Set potato shells in a small baking dish.

Add 1/2 cup cheese, sour cream, salt and pepper to the potato insides and mash with a fork. Mix in scallions and chopped broccoli.

Evenly divide mixture between the potato shells and top with the remaining 1/2 cup cheese. Place back in the oven for 15-20 minutes until the cheese has melted and the insides are warm.

Click here to be taken to the main post