Broccoli Cheese Twice-Baked Potatoes |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a super spud dish from the state famous for its potatoes. If I want to impress dinner guests, this recipe always comes through. Ingredients:
6 medium baking potatoes |
1/2 cup sour cream |
3 tablespoons butter, softened |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 green onions, thinly sliced |
1-1/2 cups cooked chopped broccoli |
1 cup (4 ounces) shredded cheddar cheese, divided |
paprika |
Directions:
1. 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. Yield: 6 servings.
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