How To Make Twice Baked Potatoes with broccoli and cheese
Sneak in some veggies to your meal with these twice baked potatoes filled with broccoli, cauliflower, and cheddar cheese.
Pierce the potatoes several times with a fork.
Place in the microwave and use the baked potato setting until the potatoes are cooked through, turning halfway. Alternatively, bake for 1 hour in an oven heated at 425 degrees F.
Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower for about 5 more minutes until soft. Drain and set aside in a large bowl.
Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼-inchshell.
Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
Add the buttermilk and salt, mash until smooth.
Fold in half of the shredded cheddar (and chives if desired).
Spoon the potato/cauliflower mixture back into the shells.
Top with the cooked broccoli and remaining cheese on top.
Bake for 5 to 10 minutes, or until heated through and the cheese is melted.
- Calories: 125.60kcal
- Fat: 5.12g
- Saturated Fat: 2.89g
- Trans Fat: 0.17g
- Monounsaturated Fat: 1.25g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 14.75g
- Fiber: 1.48g
- Sugar: 1.69g
- Protein: 6.24g
- Cholesterol: 15.07mg
- Sodium: 311.88mg
- Calcium: 136.24mg
- Potassium: 429.61mg
- Iron: 0.85mg
- Vitamin A: 60.32µg
- Vitamin C: 29.31mg
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