Twice-Baked Potatoes with Broccoli, Cheddar, and Scallions is a comforting and flavorful dish that takes the classic baked potato to a whole new level. This recipe aims to perfect the process of twice-baking potatoes to achieve slightly crisp skins and a lusciously creamy filling. By incorporating vibrant broccoli, tangy cheddar cheese, and zesty scallions, these twice-baked potatoes become a delicious and satisfying main course or side dish.
This recipe is perfect for a comforting family dinner, a satisfying side dish for a gathering, or even a delicious party appetizer when served in smaller portions. The Twice-Baked Potatoes with Broccoli, Cheddar, and Scallions offer a delightful twist on a classic favorite, making it a guaranteed hit at any table.
SERVES 4
INGREDIENTS:
- 4 (8-to 9-ounce) russet potatoes, unpeeled
- Vegetable oil
- 4 tablespoons unsalted butter
- 1 pound broccoli florets, cut into ½-to 1-inch pieces
- Salt and pepper
- 2 tablespoons water
- 1 teaspoon lemon juice
- 6 ounces sharp cheddar cheese, shredded (1½ cups)
- 3 scallions, sliced thin
- ½ cup sour cream
- ¼ cup half-and-half
- ¼ teaspoon dry mustard
INSTRUCTIONS:
- Heat the oven to 400 degrees Fahrenheit, and adjust one oven rack to the middle position and another rack 8 inches from the broiler element. Rub the russet potatoes with vegetable oil and place them on an aluminum foil-lined baking sheet. Roast the potatoes until a skewer can be inserted with little resistance, typically 60 to 70 minutes. Allow the potatoes to cool for 10 minutes.
- While the potatoes are cooling, melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the broccoli and ½ teaspoon of salt, stirring occasionally, until lightly browned, about 2 minutes. Add water, cover the skillet, and cook until the broccoli is crisp-tender, approximately 1 minute. Uncover the skillet and let the water evaporate for about 1 minute. Transfer the broccoli to a bowl and drizzle it with lemon juice.
- Halve each potato lengthwise. Using a soupspoon, carefully scoop the flesh from each half into a bowl, leaving a thin thickness of flesh, about ⅜-inch, to support the potato skin. Place the potato shells, cut sides up, back on the baking sheet and return them to the oven until they become dry and slightly crisp, approximately 10 minutes.
- While the shells are baking, add the remaining 2 tablespoons of butter to the scooped potato flesh in the bowl and mash it with a fork until smooth and the butter is melted. Stir in 1 cup of shredded cheddar, sliced scallions, sour cream, half-and-half, dry mustard, and ¾ teaspoon of salt. Season the mixture with pepper to taste, then gently fold in the cooked broccoli.
- Remove the potato shells from the oven and preheat the broiler. Mound the filling into the shells and sprinkle the remaining ½ cup of shredded cheddar on top. Broil the potatoes until the cheese becomes spotty brown, typically taking 6 to 10 minutes. Allow the potatoes to cool for 5 minutes before serving.
Preparing Potatoes for Stuffing:
- Halve the baked potatoes lengthwise through the narrower side so that the potatoes will lie flat on the wider side when stuffed.
- Using a soupspoon, scoop the flesh from each potato half, leaving about ⅜-inch thickness of flesh to support the potato skin.
By following this recipe, you’ll create a wonderful dish that marries the classic comfort of twice-baked potatoes with the nutritious and flavorful addition of broccoli and cheddar. The Twice-Baked Potatoes with Broccoli, Cheddar, and Scallions are sure to become a favorite, offering a comforting and satisfying meal for your family and guests. Enjoy the crispy potato skins, the creamy and cheesy filling, and the vibrant burst of broccoli in every delicious bite.
