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Twice-Baked Potatoes with Broccoli and Cheese
Category: Vegetables
Serves:
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Ingredients:
3 medium Russet potatoes 2 Tbsp. unsalted soft butter ¼ cup milk 1 cup cooked broccoli florets, lightly mashed 1 cup grated Cheddar cheese ~ Salt and pepper Steps
Directions:
1. Wash the potatoes and poke holes into each potato with a fork. In a 375-degree oven, bake potatoes until tender when pierced with a knife or fork, about 1 hour. 2. Once the potatoes are cool enough to handle, slice in half lengthwise. Scoop out potato flesh into a large bowl. Add butter and milk. With a potato masher, mash the potatoes to a consistency you like; I like mine fairly smooth, neither clumpy or gluey. Stir in cooked broccoli and Cheddar cheese; season to taste with salt and pepper. Scoop the mashed-potato mixture back into the potato skins, smoothing the tops. 3. To reheat, warm potatoes up in a 350-degree oven until hot, about 20 minutes. If you like, add extra grated cheese to the top of the potatoes during the last 5 minutes of cooking.