Twice-Baked Potatoes With Broccoli And Sharp Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 75 min · vegetarian, gluten-free, high-protein
919 cal
30g protein
76g carbs
55g fat
per serving · estimated
Ingredients
- 4 (about 3 lb) large russet potatoes
- 1 1/2 cups sharp cheddar, shredded
- 1/2 cup sour cream
- 3 tbsp unsalted butter
- 1/4 cup whole milk
- 1 large head, in small florets broccoli
- 2, sliced scallions
- 1 tbsp total salt, black pepper and garlic powder
Method (tap to check — screen stays awake)
- Prick the potatoes, rub with salt, and bake at 425F for 55 minutes until the skins are papery and a skewer slides straight through.
- Steam the broccoli 4 minutes until bright green and just tender, then chop it fine so it folds in evenly.
- Halve the potatoes lengthwise and scoop out the flesh, leaving a quarter-inch shell so the boats hold their shape.
- Mash the flesh with the butter, sour cream, milk, garlic powder and two-thirds of the cheddar until fluffy but not gluey.
- Fold in the broccoli and half the scallions, then mound the filling back into the shells.
- Top with the remaining cheddar and bake 15 minutes at 425F until the tops are browned and the filling is steaming.
- Finish with the remaining scallions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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