Broccoli & Cheddar Stuffed Twice Baked Potatoes
Recipe type: Side Dish
Serves: 10
 
This side dish is a great combination of twice baked potatoes and cheddar broccoli.
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
Instructions
  1. Pre-heat oven to 425°.
  2. Scrub potatoes well. Pat dry and lightly brush with olive oil.
  3. Pierce each potato 4-5 times with a fork.
  4. Place potatoes on a large foil-lined baking sheet.
  5. Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
  6. Once tender when pierced with a fork, remove from the oven.
  7. While potatoes are baking, blanch the chopped broccoli. Set aside.
  8. Slice baked potatoes in half, lengthwise.
  9. Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
  10. 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.
  11. Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
  12. Bake for 20-25 minutes.
  13. Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.
Recipe by Nifty Mom at https://niftymom.com/2017/07/broccoli-cheddar-stuffed-baked-potatoes/