Try this Broccoli and Cheese Twice baked Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat Oven to 400 Degrees
1.Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
2. While the potatoes are baking, heat 2 tablespoons butter in skillet for medium heat. Add broccoli and 1/2 teaspoon salt and cook - stirring occasionally until lightly browned about two minutes.
3. Add garlic and saute until fragrant. Add 2 tbsp water, cover and cook until crisp tender, about 1 minute.
4. Uncover and continue to cook until water evaporates. Transfer to a bowl and stir in lemon juice.
5. Cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8 -inch to ΒΌ -inch thickness of flesh in each shell.
6. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes.
7. Meanwhile, mash potato flesh with fork until smooth. Stir in cheddar cheese, broccoli, sour cream, half and half, remaining butter, lemon zest, powdered mustard, salt and pepper. Remove shells from oven and increase oven setting to broil.
8. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and sprinkle the tops with remaining cheese and return to oven.
9. Broil until spotty brown and crisp on top, 10 to 15 minutes.
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 541 | ||
Calories from Fat: 276 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 18.9g | 94 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 340.1mg | 12 % | |
Potassium 1457.1mg | 38 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 45.2g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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