Broccoli Stuffed Twice Baked Potato Recipes

BROCCOLI & CHEDDAR STUFFED TWICE BAKED POTATOES

Steps:

• Pre-heat oven to 425°.
• Scrub potatoes well. Pat dry and lightly brush with olive oil.
• Pierce each potato 4-5 times with a fork.
• Place potatoes on a large foil-lined baking sheet.
• Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
• Once tender when pierced with a fork, remove from the oven.
• While potatoes are baking, blanch the chopped broccoli. Set aside.
• Slice baked potatoes in half, lengthwise.
• Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
• To make the filling, add the DairyPure Sour Cream, butter, buttermilk, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika. Mix thoroughly, lightly mashing any large potato clumps. Fold in the chopped broccoli.
• Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
• Bake for 20-25 minutes.
• Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.

TWICE-BAKED POTATOES WITH BROCCOLI

Steps:

• Preheat oven to 400 degrees. Bake potatoes until tender, about 1 hour. Let cool slightly on a wire rack.
• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli, and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.
• Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl.
• Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes. Serve immediately.

BROCCOLI STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

BROCCOLI CHEESE TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.