Broccoli Cheese Twice-Baked Potatoes
Broccoli Cheese Twice-Baked Potatoes are a family favorite. They are easy to make-ahead, and they are great for taking to parties
Servings: 10
Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.
Ingredients
- 5 pounds potatoes
- 1/3 cup sliced scallions
- 1/2 pound broccoli crowns
- 2 cups finely shredded Mexican style cheese (see notes)
- 1/2 cup butter (melted)
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup milk
Instructions
- Bake potatoes, and when cool enough to handle, cut them in half lengthwise. Scoop the potato out of the skins and into a large bowl. It is OK to leave a thin layer of potato on the skins.
- Cut the broccoli into pieces, cutting any large stems. Steam broccoli until soft but not mushy. Mash together potato, scallions, broccoli, butter, pepper, salt, milk and approximately 1 1/2 cups of cheese.
- Scoop mixture into potato skins.
- Sprinkle potatoes with the remaining cheese.
- Bake until hot and the cheese begins to brown.
Notes
This recipe is flexible as far as what cheese will be used. I like to make this recipe with a shredded Mexican-style cheese blend that contains Monterey Jack, Cheddar, Queso Quesadilla and Asadero. I don’t recommend using a taco flavored cheese.
This recipe can also be made with non-dairy butter, cheese and milk.
I have made this recipe using fingerling potatoes and served them as appetizers. It requires a little effort to scoop out and refill the little potatoes, but all that effort is done ahead of time, and it creates a unique and delicious appetizer.
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