Servings: 4 Yield: 8 twice baked potato halves Active Time 30 mins Total Time 2 hrs
1. Preheat oven to 425 degrees F. Place a steamer basket over 1-inch of water in a medium pot. Bring water to a boil. Add 2 cups small broccoli florets (reserve remaining broccoli for Friday) and steam until just tender, about 5 minutes. Cut the weekend-prepped potatoes in half. Scoop the flesh into a medium bowl, leaving a 1/4-inch thick shell. Mash flesh with 1/2 cup milk, 1/4 cup sour cream, 2 Tbs. melted butter, 1/2 tsp. kosher salt, and freshly ground black pepper. Stir the broccoli florets and 1 thinly sliced green onion. Divide the potato mixture among the skins. Bake for 25 to 30 minutes or until heated through. Top each with a Tbs. of grated sharp cheddar cheese. Bake 5 minutes more or until cheese is melted. Top with black pepper and more sliced green onions, if desired.
Make Ahead Tip
- Rub 1 Tbs. olive oil over four 8-oz. russet potatoes. Pierce in several places with a fork. Roast on a foil-lined baking sheet at 425 degrees F for 1 hour or until tender. Cool and refrigerate in an airtight container.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 373, Fat, total (g): 17, chol. (mg): 39, sat. fat (g): 8, carb. (g): 47, Monounsaturated fat (g): 6, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 4, sugar (g): 4, pro. (g): 11, vit. A (IU): 774, vit. C (mg): 48, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 65, Cobalamin (Vit. B12) (µg): , sodium (mg): 333, Potassium (mg): 1172, calcium (mg): 205, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.