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.
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Yum! Baked potatoes are my fav. meal when hubby's not around. If I make them as a meal for him, he's always like "What else are we having?"
ReplyDeleteCatherine - I don't know - I could just have them and be happy!
ReplyDelete