Broccoli Cheese Twice Baked Potatoes
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.
6 medium baking potatoes
1/2 cup sour cream
3 tablespoons butter, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, thinly sliced
1 1/2 cups cooked chopped broccoli
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 425°F (218°C). Wash and scrub potatoes. Prick potatoes with prongs of fork.
Bake potatoes for 45 to 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 for 20 to 25 minutes or until heated through.
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.