Broccoli Cheese Twice Baked Potatoes
4 Large Potatoes, Baked
1 1/2 C Broccoli Florets, Steamed & finely chopped
1 C Cheddar Cheese, Shredded & Divided
1/2 C Sour cream or Greek Yogurt
1/2 t Salt
1/4 t Pepper
4 Scallions, Sliced
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and broccoli to the potato mixture and stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Bake at 350 degrees for 25 minutes or until potatoes are heated through.
1 1/2 C Broccoli Florets, Steamed & finely chopped
1 C Cheddar Cheese, Shredded & Divided
1/2 C Sour cream or Greek Yogurt
1/2 t Salt
1/4 t Pepper
4 Scallions, Sliced
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and broccoli to the potato mixture and stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Bake at 350 degrees for 25 minutes or until potatoes are heated through.
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