**Broccoli and Cheddar Twice Baked Potatoes Recipe**
** Servings: 4-6**
**Ingredients:**
For the Potatoes:
* 4-6 large baking potatoes
* Salt and pepper, to taste
* 2 tablespoons olive oil
For the Filling:
* 1 head of broccoli, florets only
* 2 cloves of garlic, minced
* 1/2 cup grated cheddar cheese (sharp or extra sharp work best)
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1/2 teaspoon Dijon mustard
* Salt and pepper, to taste
* 1/4 cup chopped fresh chives or scallions (optional)
**Instructions:**
**Step 1: Bake the Potatoes**
1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in them with a fork to allow steam to escape.
3. Rub the potatoes with olive oil and sprinkle with salt and pepper.
4. Bake the potatoes directly on the middle rack of the oven for 45-60 minutes, or until they're tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for 10-15 minutes.
**Step 2: Prepare the Filling**
1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the broccoli florets and cook, stirring occasionally, until they're tender but still crisp, about 5-7 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. In a large bowl, combine the cooked broccoli, cheddar cheese, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix well to combine.
**Step 3: Assemble and Bake the Twice Baked Potatoes**
1. Slice the cooled potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of the potato around the skin.
2. Add the potato flesh to the bowl with the broccoli mixture and mix well to combine.
3. Stuff each potato skin with the potato-broccoli mixture, dividing it evenly among the potatoes.
4. Place the stuffed potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until the filling is heated through and the potatoes are crispy on the outside.
**Tips and Variations:**
* For an extra crispy potato skin, try broiling the potatoes for 1-2 minutes after baking. Keep an eye on them to prevent burning.
* To make a Southwestern version, add diced jalapeños, chorizo or crumbled cooked chorizo, and a sprinkle of cumin to the filling.
* For a Mediterranean twist, add chopped Kalamata olives, artichoke hearts, and a sprinkle of oregano to the filling.
* To make ahead, prepare the potatoes and filling separately, then assemble and bake the twice baked potatoes just before serving.
* Consider using other types of cheese, such as Parmesan, Havarti, or Pepper Jack, to change up the flavor profile.
**Correct Cooking Techniques:**
* To achieve a tender, fluffy potato, make sure to cook them until they're fully cooked and cooled to room temperature.
* Don't overmix the filling mixture, as this can make the potatoes dense and heavy.
* To prevent the potatoes from becoming too dry, don't overbake them. Check for doneness by inserting a fork or knife into the potato – it should slide in easily.
Enjoy your delicious and fluffy Broccoli and Cheddar Twice Baked Potatoes!
Must Tried Recipes :
