Yesterday was a huge day for me: I purchased cheese for the first time in 6 months. The Costco (yes, there’s really Costco here!) we went to had a decent selection of cheese, but a lot of it was really expensive and only came in gargantuan packages. I would have loved to get some gorgonzola, but 2 pounds seemed like a little much.
So I sensibly opted for a large block of medium cheddar. I knew I could use it in all sorts of recipes and could easily snack on way too much of it (which I’ve already done). I’m definitely planning on making a nice big pot of my favorite Macaroni and Cheese, but first I decided to whip up some of these twice-baked potatoes.
I debated whether or not I should cook the broccoli before I used it in the filling, and I’m glad I didn’t. It softens just enough when it’s baked, and I think if I had cooked it first, it would have gotten too mushy. I might try doing it that way next time, though, just to compare.
Ingredients
- 4 medium-sized baking potatoes
- 1 cup finely chopped broccoli florets
- 1/2 cup (loosely packed) shredded cheddar cheese
- 2-4 tbsp milk (or more, as needed)
- salt and pepper to taste
Instructions
- Heat the oven to 400 F.
- Bake the potatoes for about 50-60 minutes, or until soft.
- Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.
- Put the skins on a baking sheet.
- Mash the flesh until smooth, and stir in the remaining ingredients. Add enough milk so that the mixture is soft and smooth, and add salt and pepper to taste
- Scoop the filling into the potato skins and bake for 15 to 20 minutes.
Mmmmmmmmmmmmmmmmm
These look delicious!
6 months without cheese??? I could never do it
These sounds great. I am going to try these this week!
I’m on my own for dinner tonight and this might be the perfect thing to have!
We are in the middle of winter so broccoli is in abundance. Thx for sharing this delicious recipe with me!!!
These look so good. I love twice baked potatoes.
Oh yum!! I LOVE brocolli cheese potatoes and these look fantastic!
I don’t think I could go 6 days without cheese, forget 6 months! These look delicious!
I’m bookmarking this one now! I know my husband will love them . . . oh yeah, and me too.
Yum. I haven’t had a twice-baked potato in ages. They look great.
This recipe looks to be a great way to enjoy potatoes!
Love that last picture – they look great! My favorite stop at the mall food court was the baked potato place growing up, and I still love them!
[...] Twice Baked Potatoes with Broccoli and Cheddar Cheese at Cate’s World [...]
This looks like a great idea to serve-up mid-week. Thanks for sharing.
My husband has been wanting a twice backed potato recipe for me to try and this looks so good that I’m willing to try a twice baked potato again, since the first try years ago was a disaster.
this is amazing great job!
i made a vegan version of these with daiya pepperjack “cheese” and soy milk.. worked really well actually. even with fake cheese they were still delicious.
[...] Cheesy Broccoli Stuffed Potatoes [...]
[...] for the tonight’s dinner: Cheesy Broccoli Stuffed Potatoes. The biggest piece of advice for anyone testing this recipe, cooking the potatoes takes over an [...]
[...] Broccoli Cheddar Twice Baked Potatoes with Greek Yogurt (inspired by this recipe) [...]
I made this to go with a another Pinterest pin for steak with bell peppers. We grilled the potatoes and I used the 1st harvest of broccoli from my 2013 spring garden. I didn’t have any milk so I used a bit more butter and it came out just fine. I will make these again and am sending this recipe to my daughter as well because she loves broccoli! Thanks!
[...] Thursday-deer steak with broccoli twice baked potatoes [...]