Broccoli Cheddar Twice Baked Potatoes (Print Version)
# Ingredients:
01 -
4 medium-large russet potatoes, scrubbed clean
02 -
1 teaspoon olive oil
03 -
4 tablespoons butter, softened
04 -
2 tablespoons cream cheese, room temperature
05 -
3/4 cup sour cream
06 -
1/3 cup buttermilk
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
2 green onions, finely chopped (green and white parts)
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon dried dill weed
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon dried onion flakes
14 -
1/2 teaspoon paprika
15 -
1 1/2 cups broccoli florets, cooked and chopped, divided
16 -
2 cups sharp cheddar cheese, shredded, divided
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place the potatoes on the tray and bake for about 1 hour, or until soft when pierced with a fork. Allow to cool.
02 -
Cut each potato lengthwise to create 8 halves. Scoop out most of the potato flesh, leaving a thin border along the edges to maintain the shell shape. Place the scooped potato pulp in a mixing bowl. Rub the outside of the potato skins with olive oil and set them aside on the baking tray.
03 -
Add the butter and cream cheese to the bowl with the potato pulp. Use a handheld mixer or potato masher to mix until smooth. Add sour cream, buttermilk, salt, pepper, green onions, garlic powder, dried dill weed, onion powder, onion flakes, and paprika. Mix until fully incorporated. Taste and adjust seasoning if needed.
04 -
Fold 3/4 of the broccoli and 3/4 of the shredded cheddar cheese into the potato mixture using a spatula. Fill each potato shell evenly with the mixture. Top each with the remaining broccoli and cheddar cheese.
05 -
Bake the assembled potatoes for 20-25 minutes, or until heated through and the cheese is melted. Serve immediately.
# Notes:
01 -
Ensure the potatoes are baked thoroughly before cutting to maintain a soft texture for the filling.
02 -
For a creamier consistency, blend the filling with an electric mixer.