Broccoli Cheddar Twice-Baked Potatoes Recipe
Prep Time:
35 minutes
Cook Time:
1 hour, 10 minutes
Servings:
6 Servings
Ingredients
  • 4 russet potatoes, rinsed and dried
  • 1 tablespoon + 2 teaspoons olive oil, divided
  • ½ teaspoon kosher salt, divided, plus additional to taste
  • 3 garlic cloves, peeled
  • 1 small head of broccoli, cut into florets
  • 4 tablespoons unsalted butter, softened
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
  • 6 ounces sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon black pepper
Directions
  1. Preheat the oven to 400 F.
  2. Place the potatoes on a lined baking sheet and pierce them lightly with a fork.
  3. Brush to coat them with 2 teaspoons of olive oil, and sprinkle them with ¼ teaspoon of kosher salt.
  4. Place the garlic cloves onto a piece of aluminum foil and drizzle them with 1 teaspoon of olive oil.
  5. Wrap them tightly and place them onto the baking sheet with the potatoes. Roast for 45 minutes.
  6. Toss the broccoli florets in a bowl with the remaining 2 teaspoons olive oil, and ¼ teaspoon kosher salt, and add them to the baking sheet alongside the potatoes.
  7. Roast for an additional 15 minutes, or until the broccoli is tender and lightly browned. Leave the oven on.
  8. Let the potatoes stand for a few minutes, then cut them in half lengthwise with a knife.
  9. Scoop out the centers of each potato half, leaving a ½-inch border around the sides and bottom.
  10. Transfer the potato centers to a large bowl and mash them with the butter until almost smooth.
  11. Fold in the milk, sour cream, and mustard.
  12. Chop the roasted garlic to form a paste, and chop the broccoli florets into small pieces.
  13. Fold the garlic and broccoli into the mashed potato mixture, along with half the cheese and additional salt to taste.
  14. Place the potato shells back onto the lined baking sheet, and fill them with the mashed potato mixture.
  15. Top with the remaining cheese.
  16. Bake on the top rack of the oven for 10-12 minutes, or until the cheese is browned and the potatoes are heated through.
  17. Serve the potatoes hot.