Filled with broccoli and a homemade cheese sauce, Broccoli Cheese Twice Baked Potatoes are filling enough to be a meal!
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr40 minutesmins
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Keyword: Broccoli Cheese Twice Baked Potato
Servings: 6
Calories: 226kcal
Author: Amanda Rettke--iamhomesteader.com
Ingredients
Potatoes
6largebaking potatoes,washed
1tablespooncanola oil
2teaspoonskosher salt
Broccoli
2cups(182 g) fresh broccoli florets,chopped
Cheese Sauce
2cups(490 g) whole milk,divided
3tablespoonsall-purpose flour
1teaspoonkosher salt
2cups(226 g) sharp cheddar cheese,divided
1teaspoonfreshly ground black pepper
chives,for garnish
Instructions
Potatoes
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Prick a few holes in both sides of the potatoes with a fork or knife.
Coat each potato with canola oil and salt. Place on the lined baking sheet.
Bake the potatoes for one hour, or until they are fork-tender. Let the potatoes cool a bit before assembling. While the potatoes are baking, blanch the broccoli.
Blanching Broccoli*
In a large saucepan over medium-high heat, add water, filling halfway to the top.
Add a pinch of salt and heat to boiling.
To the boiling water, add broccoli. Cook for three minutes (or until bright green). Meanwhile, prepare a bowl of iced water for the ice bath.
Transfer the broccoli to the ice bath to cool. When completely cool, drain and set aside.
Cheese Sauce
In a medium saucepan, whisk together ¼ cup of milk and the flour.
Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1 ½ cups of the sauce for the topping.
Assembly
Using a sharp knife, slice the top (horizontally) off of each baked potato.
Using a spoon, remove the centers of the potatoes and place them into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed-out potato shells onto a parchment paper-lined baking sheet.
To the bowl of potatoes, add the cheese sauce from the saucepan (remembering to reserve 1 ½ cups of sauce first), mashing and mixing well. Salt to taste.
Fold in the broccoli, mixing everything together.
Fill each hollowed-out potato skin with an equal amount of the filling.
Top each potato with about 2 tablespoons of the reserved cheese sauce. Bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through.
Garnish with chives.
Video
Notes
*If using frozen broccoli, skip this step. Simply let the frozen broccoli thaw before adding it to the cheese sauce.