Broccoli and cheddar cheese twice baked potato. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt. These twice baked potatoes filled with cheddar cheese and broccoli are the perfect side dish - they're easy to make and the whole family will love These twice baked potatoes with cheddar and broccoli are absolutely amazing.

Loaded baked potatoes are so quick and easy to make. These are a bit lighter by adding some mashed cauliflower to the potatoes! While potatoes are baking, cook broccoli following the package instructions. You can Cook Broccoli and cheddar cheese twice baked potato using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Broccoli and cheddar cheese twice baked potato

What You needis 8 of medium sized potatoes.
It's 2 of Broccoli heads.
What You needis of As much sharp Cheddar cheese as desired.
What You needis of Salt, black pepper, and garlic.
It's 2 tablespoons of sour cream.
Lets Go Prepare 1 cup of milk.
It's 1 stick of butter.

Place potato skin "shells" upside down on a baking sheet. Spray the potato skins with Pam. In the mixing bowl, combine pulp, cheddar cheese, Smart Balance, salt, pepper and milk (a little at a time until achieving desired. Make mashed potatoes out of the pulp.

Broccoli and cheddar cheese twice baked potato step by step

Wash potatoes we'll and let them dry. Once they are dry covered with vegetable oil and sprinkle with salt (salt will allow the potato to get crispy) . Set the potatoes on baking pan with parchment paper and let them bake at 350° for 1 hr and 15 mins.
Put a medium sized pan on stove with about 2 inches of water and put both washed broccoli heads in the pan. Covered the pan and let the broccoli boil for about 6-7 minutes . Once the broccoli is steamed , drain and set aside ..
When the potatoes are done put them to cool for about 10 minutes..
Cut potatoes in half and scoop out the potato in the inside (Leave a crust so the skin of the potato won't rip or fall apart). Once you scoop all the potato out of all 8 potatoes put it in a large bowl . Set aside.
Set medium sized pan on stove on medium heat. Add the bar of butter and one cup of milk. Stir until smooth. Once it's done add it to your potato filling and mix !!.
Once it is all smoothed out add a pinch of black pepper, salt and garlic to the potato filling and a hand full of sharp cheddar cheese. Once its all mixed add the sour cream after that add a head of broccoli to the potato filling and mix until everything is combined into a heavenly creamy delicious potato and broccoli mixture..
Fill the empty potato skins with the potato mixture and top with more broccoli and lots of cheese!.
Put the filled potatoes on baking pan and slide in the oven for another 10 mins or until cheese is melted ! Serve and enjoy.

Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top. I made these twice baked potatoes with some Blushing Belles from The Little Potato Company, but really any of the Little Stir in broccoli and ½ cup cheddar. Spoon into potato shells and press down gently to fill. But these Broccoli and Cheese Twice Baked Potatoes are even better since we stuffed them with caramelized onions, broccoli, and two kinds of cheese! When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell.