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Broccoli and Cheddar Twice Baked Potatoes
Author: Jackie
  • 4 large potatoes , scrubbed
  • 4 teaspoons olive oil
  • 1 teaspoon salt
  • 1 ½ cup frozen broccoli , thawed
  • ¼ cup warm milk
  • 1 teaspoon melted butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¾ shredded cheddar cheese
  1. Preheat your oven to 400 degrees.
  2. Scrub potatoes and rub olive oil around them.
  3. Pierce each potato with a fork in a few spots.
  4. Sprinkle potatoes with salt and place on a foil lined baking sheet.
  5. Bake until tender, about 30 minutes.
  6. Remove from oven and all to cool for 5 minutes.
  7. Reduce oven temperature to 350 degrees.
  8. Hold the potato with an oven-mit or towel, and cut the center tops off of the potatoes.
  9. Carefully scoop out most of the potato into a bowl. Make sure to leave enough potato in the skin so the shells stay together.
  10. Mash the potato with a fork and add melted butter and seasoning. Mix to combine.
  11. Slowly add milk while mixing until potato mixture becomes smooth.
  12. Stir in ½ shredded cheese and broccoli. Mix to combine.
  13. Carefully as not to break the skin, spoon filling into the skins.
  14. Top with remaining shredded cheese and bake until melted, about 15 minutes.