Twice Baked Potatoes
Russet potatoes are baked, scooped, mixed with butter, sour cream, milk, broccoli and cheddar, then returned to the skins and baked until golden.
Servings: 2 servings
Ingredients
Ingredients
- ?2 russet potatoes
- ?2 tablespoonsunsalted butter
- ?2 tablespoonssour cream
- ?1/2 teaspoonkosher salt
- ?2 tablespoonsmilk
- ?1/2 cupbroccoli cooked and chopped
- ?1/4 cupshredded cheddar cheese
Instructions
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes, pierce each a few times with a fork, and place them directly on the oven rack or on a baking sheet. Bake for 1 hour, until a fork easily pierces the centers.
- Remove the potatoes from the oven and let them cool about 10 minutes, until they are easy to handle.
- Slice each potato in half lengthwise. Arrange the skins, cut side up, on a baking sheet.
- Carefully scoop out the flesh from each half into a mixing bowl, leaving a thin layer of potato attached to the skins so they remain sturdy.
- Add the butter, sour cream, kosher salt, and milk to the bowl with the potato flesh. Mash with a potato masher or fork until smooth and well combined.
- Stir the cooked, chopped broccoli and shredded cheddar cheese into the mashed potato mixture until evenly distributed.
- Spoon the filling back into the potato skins, dividing it evenly among the halves and mounding slightly.
- Place the filled potatoes on the baking sheet and return them to the oven. Bake 10 minutes, until heated through and the tops are lightly golden.
- Remove from the oven and serve warm.
Equipment
- Oven
- Baking Sheet
- oven rack
- Fork
- Mixing Bowl
- Potato Masher
Notes
Notes
Don’t overmix the filling.
This creates gluey mashed potatoes instead of light and fluffy.
Make Ahead:
You can prep these twice baked potatoes up to the filling step (don’t do the second bake) a day in advance. After stuffing the potato skins, just cover them tightly and refrigerate until you’re ready to bake!
To Freeze:
Assemble the potatoes through the filling step and let them cool completely. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. When you’re ready to serve, bake straight from frozen at 375°F for 25-30 minutes, until heated through and the tops are golden and melty.
Don’t overmix the filling.
This creates gluey mashed potatoes instead of light and fluffy.
Make Ahead:
You can prep these twice baked potatoes up to the filling step (don’t do the second bake) a day in advance. After stuffing the potato skins, just cover them tightly and refrigerate until you’re ready to bake!
To Freeze:
Assemble the potatoes through the filling step and let them cool completely. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. When you’re ready to serve, bake straight from frozen at 375°F for 25-30 minutes, until heated through and the tops are golden and melty.