How To Make Double-Done Baked Potatoes
These baked potatoes are cooked twice for maximum flavor, and is loaded with sour cream, broccoli, and bacon, for a richer and tastier side dish!
Serves:
Ingredients
- 1baked potato
- 1cupbroccoli florets
- ¼cupwater
- ¼cupsour cream
- bacon,crumbled, to taste, optional
- scallions,chopped, to taste, optional
- salt and pepper,to taste
- 2tbspcheddar cheese,(about 2 oz), grated
Instructions
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Turn the toaster oven to broil.
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Cut the baked potato in half lengthwise. Then press the backside of a spoon onto the potato’s center. Use the spoon to scoop the potato’s insides into the bowl.
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Put the empty potato skins upside down on the baking sheet.
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Broil them for 7 minutes to make them crispy.
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Put the broccoli florets and the water in the pot, cover the pot with the lid, and cook on the stovetop on medium heat for 7 minutes, or until the broccoli is bright green
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Add the sour cream to the potato innards, and mash with the fork. Add salt and pepper to taste, and use the slotted spoon to add the broccoli. Stir well.
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Use the potholders to remove the skins from the oven and turn them right side-up. Spoon the filling into the skins. Sprinkle the cheese on top.
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Broil for 7 minutes, or until the cheese melts and the filling is hot.
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Serve warm, and enjoy!
Recipe Notes
Don’t have a leftover baked potato? Just wash, dry, and lightly oil a raw potato, and then cook it in a microwave for about 6 minutes
Nutrition
- Calories: 451.33kcal
- Fat: 22.27g
- Saturated Fat: 12.68g
- Trans Fat: 0.36g
- Monounsaturated Fat: 5.53g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 49.19g
- Fiber: 4.89g
- Sugar: 3.90g
- Protein: 16.04g
- Cholesterol: 61.19mg
- Sodium: 973.01mg
- Calcium: 347.94mg
- Potassium: 1444.95mg
- Iron: 3.03mg
- Vitamin A: 290.71µg
- Vitamin C: 83.18mg
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