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Broccoli Cheese Twice Baked Potatoes
Baked potatoes just got better! A homemade broccoli and cheese sauce gets mixed into the mashed potatoes before baking again.
Course
Side Dish
Cuisine
American
Keyword
double baked potatoes, stuffed baked potato recipe, twice baked potato recipe
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
4
Calories
777
kcal
Author
Jenny
Ingredients
4
large Russet potatoes
1/2
stick
unsalted butter
1/2
cup
milk
1/2
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
1/4
teaspoon
garlic salt
Broccoli & Cheese Sauce
4
tablespoons
unsalted butter
1/2
cup
all purpose Gold Medal Flour
1/4
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
2
cups
vegetable or chicken broth
reduced sodium
1
cup
shredded cheddar cheese
10
ounce
bag broccoli florets
1
cup
shredded cheddar cheese
1/2
cup
sour cream
2
tablespoons
chopped fresh chives
Instructions
Preheat oven to 375 degrees.
Pierce potatoes a couple times with a fork and wrap loosely in foil. Bake for 1 hour or until fork tender.
Remove and cut off top 1/2 inch across tops. With a knife, cut around borders of potato leaving about 1/4 inch around edges.
Spoon out centers and place into a bowl. Transfer to a mixer and add butter, salt, pepper, garlic salt and milk. Beat on low until well combined.
To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper.
Slowly whisk in broth, continuously stirring until thickened. Add cheese and sour cream, stirring to combine.
Steam broccoli florets until fork tender, drain then cut into small pieces. Add to cheese sauce.
Add one cup of cheese sauce to mashed potatoes, mixing to combine then fill potato shells with mashed potatoes.
Top with additional shredded cheese and bake for about 20 minutes or until cheese is melted.
Garnish with chopped chives if desired. Serve warm.
Notes
Use leftover broccoli cheese sauce as a soup.
Nutrition
Calories:
777
kcal
|
Carbohydrates:
61
g
|
Protein:
26
g
|
Fat:
50
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
1044
mg
|
Potassium:
1374
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
2009
IU
|
Vitamin C:
76
mg
|
Calcium:
545
mg
|
Iron:
4
mg