Broccoli Cheddar Twice Baked Potatoes and a Giveaway
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Broccoli Cheddar Twice Baked Potatoes and a Giveaway might be a recipe you should try. One serving contains 78 calories, 4g of protein, and 1g of fat. For 19 cents per serving, you get a hor d'oeuvre that serves 24. A couple people made this recipe, and 96 would say it hit the spot. If you have broccoli, shredded cheddar cheese, salt, and a few other ingredients on hand, you can make it. It is brought to you by The Recipe Rebel. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is excellent. If you like this recipe, take a look at these similar recipes: Broccoli Cheddar Twice Baked Potatoes, Broccoli-Cheddar Baked Potatoes, and Broccoli Cheddar Baked Potatoes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
½ cup finely chopped, steamed broccoli
¼ teaspoon garlic powder
¼ cup milk or cream
12 Little Potatoes (about ½ a 1.5lb bag)
½ teaspoon salt
¾ cup shredded cheddar cheese
Equipment:
baking sheet
Cooking instruction summary:
Place potatoes on a baking sheet and bake at 400 degrees F for 30 minutes or until tender. Cool until you're able to handle them (I place mine in the fridge to speed this up!).Slice potatoes lengthwise and scoop out the flesh with a teaspoon, being careful to leave enough of the sides intact so that they are sturdy enough to fill.Mash potato flesh with a fork. Add milk, salt and garlic powder and mash until smooth.Stir in broccoli and cup cheddar. Spoon into potato shells and press down gently to fill.Sprinkle with remaining cup cheese and bake at 400 degrees F for 10 minutes, until heated through and cheese has started to brown. Serve immediately.
Step by step:
1. Place potatoes on a baking sheet and bake at 400 degrees F for 30 minutes or until tender. Cool until you're able to handle them (I place mine in the fridge to speed this up!).Slice potatoes lengthwise and scoop out the flesh with a teaspoon, being careful to leave enough of the sides intact so that they are sturdy enough to fill.Mash potato flesh with a fork.
2. Add milk, salt and garlic powder and mash until smooth.Stir in broccoli and cup cheddar. Spoon into potato shells and press down gently to fill.Sprinkle with remaining cup cheese and bake at 400 degrees F for 10 minutes, until heated through and cheese has started to brown.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
