Certainly! Here’s a recipe for Broccoli and Cheddar Twice-Baked Potatoes:
Ingredients:
- 4 large baking potatoes
- 1 cup broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- 1/4 cup milk
- Salt and pepper to taste
- Chopped green onions (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Bake Potatoes:
- Wash the potatoes and prick them with a fork. Place them directly on the oven rack and bake for about 1 hour or until tender.
- Prepare Filling:
- While the potatoes are baking, steam the broccoli until it’s just tender. Chop it into small pieces.
- Once the potatoes are done, allow them to cool slightly. Cut the top third of each potato lengthwise and scoop out the insides, leaving a thin shell.
- Make the Filling:
- In a mixing bowl, mash the potato insides with butter, sour cream, milk, salt, and pepper until smooth.
- Fold in the steamed broccoli and half of the shredded cheddar cheese.
- Twice-Bake:
- Stuff the potato shells with the broccoli and cheese mixture.
- Sprinkle the remaining cheddar cheese on top of each potato.
- Bake Again:
- Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and let them cool slightly before serving.
- Garnish with chopped green onions if desired.
Nutrition Facts: (Note: Nutrition facts may vary based on specific ingredients and portion sizes)
- Serving Size: 1 potato
- Calories: approximately 350
- Total Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 10g
These nutrition facts are estimated and can vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences or restrictions.