Twice Smashed Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Love potatoes but these are so easy and good. Love the veggies in them. Ingredients:
4 large russet potatoes, each about 3/4 pound each, well scrubbed |
1/2 pound broccoli florets, blanched |
4 tablespoons softened butter |
1/2 cup sour cream |
1/2 cup shredded sharp cheddar, plus extra for topping |
1/2 cup shredded smoked gouda, plus extra for topping |
salt and freshly ground black pepper |
butter, for serving, optional |
Directions:
1. Preheat the oven to 400 degrees F.
2. Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.
3. Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.
4. Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.
5. Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.
6. Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.
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