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Broccoli Cheddar Twice Baked Potatoes
4.89
from
9
votes
Quick side dish and a great way to sneak some extra greens into your diet.
Prep Time:
30
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
12
potato skins
Calories:
175
Course:
Appetizer
Ingredients
6
russet potatoes
,
baked
1
broccoli crown
,
diced and blanched
½
cup
sour cream
1
cup
cheddar cheese
,
shredded
½
tsp
garlic powder
½
tsp
salt
¼
tsp
pepper
2
tbsp
butter
,
softened or melted
Instructions
Bake potatoes and let cool until easy to handle.
Slice each potato in half and scoop out the centers leaving ¼” all around to form a shell.
Mash the potato leaving some small chunks.
Mix in all the remaining ingredients using only ½ cup of the shredded cheese. (Reserve 1/2 cup to top the potatoes)
Preheat oven to 350°F
Scoop the filling into potato shells and top with ½ cup of the shredded cheese.
Bake until cheese melts (or Air Fry approximately 10 minutes at 400°F).
Optional: broil to quickly crispen the cheese.
Notes
Optional Additional Filling Mix In's:
Bacon
Cubed or shredded cooked chicken
Green onions
Nutrition
Calories:
175
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
202
mg
|
Potassium:
630
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
529
IU
|
Vitamin C:
51
mg
|
Calcium:
117
mg
|
Iron:
1
mg