Broccoli Cheese Twice-Baked Potatoes Recipe
This is a super spud dish from the state famous for its potatoes. If I want to impress dinner guests, this recipe always comes through.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 3 tablespoons butter softened
- paprika
- 2 green onions thinly sliced
- 1 cup (4 ounces) shredded cheddar cheese divided
- 6 medium baking potatoes
- 1-1/2 cups cooked chopped broccoli
- Carbohydrate 44.7729589615219 g
- Cholesterol 20.8578125047392 mg
- Fat 7.76043479846678 g
- Fiber 5.98892019707525 g
- Protein 5.61462324554957 g
- Saturated Fat 4.80682670496758 g
- Serving Size 1 1 serving (308g)
- Sodium 62.5277040648113 mg
- Sugar 38.7840387644467 g
- Trans Fat 0.554207297083645 g
- Calories 264 calories
Directions Bake potatoes at 425degrees for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425degrees for 20-25 minutes or until heated through. Yield: 6 servings. Originally published as Broccoli Cheese Twice-Baked Potatoes in Country April/May 1992, p49 Nutritional Facts 1 serving (1 each) equals 332 calories, 15 g fat (10 g saturated fat), 49 mg cholesterol, 396 mg sodium, 41 g carbohydrate, 4 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
