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Broccoli Cheese Twice-Baked Potatoes
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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
Course: Appetizer, Side Dish
Keyword: Dairy-Free Option, Entertaining, Gluten-Free Option, Make-Ahead Option, Vegan Option, Vegetarian Option
Servings: 10

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn't expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it's important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don't use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

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.
    Potato Skins Prepped for Twice Baked Potatoes
  • 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.
    Twice-Baked Potato Ingredients Mashed
  • Scoop mixture into potato skins.
    Broccoli Cheese Twice-Baked Potato Skins with Filling
  • Sprinkle potatoes with the remaining cheese.
    Broccoli Cheese Twice-Baked Potato Skins with Filling
  • Bake until hot and the cheese begins to brown.
    Broccoli Cheese Twice-Baked Potatoes

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.