Potatoes are one of my favorite foods. Baked, fried, stuffed, mashed, roasted, scalloped; there’s endless ways to make them and I enjoy them all. While this Broccoli & Cheddar Stuffed Twice Baked Potatoes recipe is a sponsored post, all opinions are my own.
When it comes to menu planning, more struggle lies within picking out side dishes more than anything else. I am always looking for new ideas or new ways to put a twist on my favorites. With all the variations to prepare potatoes, having them a few times a week is a no-brainer for me.
The majority of potato dishes made in my home is accompanied by sour cream. Did you know that the Land O’Lakes Sour Cream is now Dean’s DairyPure Sour Cream, with the same great taste that families have loved and trusted for years? We keep it stocked, as it is made with fresh cream and milk from their own dairy, with no artificial growth hormones. Like every DairyPure product, it’s backed by an exclusive 5-Point Purity Promise: DairyPure Sour Cream contains no artificial growth hormones, is tested for antibiotics, is continually quality tested to ensure purity, only comes from cows fed a healthy diet and is cold shipped from your trusted dairy.
One day I was craving baked potatoes and cheddar broccoli. Instead of making them as two separate side dishes, I decided to make them into one.
Broccoli & Cheddar Stuffed Twice Baked Potatoes Recipe
Ingredients:
- 5 medium/large russet potatoes
- Olive Oil
- 2 cups of chopped broccoli florets
- 4 tablespoons softened butter
- ½ cup DairyPure Sour Cream
- ¼ cup buttermilk
- 2 cups shredded mild cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon dry dill weed
- ½ teaspoon paprika
- Fresh chopped chives, for garnish
- DairyPure Sour Cream, for topping
Pre-heat oven to 425°. Scrub the potatoes very well. Pat dry and lightly brush with olive oil.
Pierce each potato 4-5 times with a fork. Place potatoes on a large foil-lined baking sheet.
Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes. Once tender when pierced with a fork, remove from the oven.
While potatoes are baking, blanch the chopped broccoli. To do this, fill a large pot with water. Add a teaspoon of salt and bring to a rapid boil. Once boiling, add the chopped broccoli. Boil for about 1-2 minutes, until crisp tender. Strain and run under cold water or give them an ice bath. Set aside.
Slice baked potatoes in half, lengthwise and hallow out each half, leaving about ¼” shell (as shown in above picture). Place the scooped out potatoes into a large mixing bowl.
To make the filling, add the buttermilk, butter, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika to the scooped out potatoes in the bowl. Mix thoroughly, lightly mashing any large potato clumps.
Mix in the DairyPure Sour Cream. I used the Light Sour Cream, which which contains 50% less fat and 41% fewer calories, but All Natural Sour Cream is also available. Fold the chopped broccoli into the mixture.
Over fill each potato half with the mixture and place back onto the foiled-line baking sheet.
Bake for 20-25 minutes.
Top with more DairyPure Sour Cream and garnish with fresh chopped chives.
The Broccoli & Cheddar Stuffed Twice Baked Potatoes are always a hit with their crispy skins and delicious filling.
- 5 medium/large russet potatoes
- Olive Oil
- 2 cups of chopped broccoli florets
- 4 tablespoons softened butter
- ½ cup DairyPure Sour Cream
- ¼ cup buttermilk
- 2 cups shredded mild cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon dry dill weed
- ½ teaspoon paprika
- Fresh chopped chives, for garnish
- DairyPure Sour Cream, for topping
- Pre-heat oven to 425°.
- Scrub potatoes well. Pat dry and lightly brush with olive oil.
- Pierce each potato 4-5 times with a fork.
- Place potatoes on a large foil-lined baking sheet.
- Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
- Once tender when pierced with a fork, remove from the oven.
- While potatoes are baking, blanch the chopped broccoli. Set aside.
- Slice baked potatoes in half, lengthwise.
- Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
- To make the filling, add the DairyPure Sour Cream, butter, buttermilk, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika. Mix thoroughly, lightly mashing any large potato clumps. Fold in the chopped broccoli.
- Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
- Bake for 20-25 minutes.
- Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.
For recipes, local retailers, the full line of products, and to learn more about DairyPure’s exclusive Five-Point Purity Promise, visit: https://www.dairypure.com.
What is your favorite recipe using sour cream?
Kitchen Items Giveaway
DairyPure is giving away a set of kitchen items (approx. retail value $80) to one lucky Nifty Mom reader! 
The set includes:
- Bamboo holder and utensils
- Bamboo tablet holder and stylus
- Set of measuring cups
- Plastic rolling pin filled with colorful cookie cutters
- Ceramic milk/creamer pitcher
No purchase necessary to enter. The giveaway is open to US residents 18+. Giveaway ends at 11:59pm EST on August 10th, 2017. The winner will be selected via random.org and contacted by email. Winner has 48 hours to reply to confirm their prize or a new winner will be picked. If you have any issues entering or have any questions, please email me at contact (at) niftymom(dot)com. Nifty Mom / Samantha King is not responsible for prize fulfillment.
GOOD LUCK!