Twice-Baked Potatoes with Cheddar and Broccoli
Crisp-skinned russet potatoes stuffed with a fluffy filling of sharp cheddar, sour cream and tender broccoli, then baked until bubbling and golden.
- Prep
- 20 min
- Cook
- 70 min
- Total
- 1 hr 30
- Serves
- 6
These can be filled up to a day ahead; keep them covered in the fridge and add 5 to 10 minutes to the final bake. Swap the broccoli for chopped crisp bacon or sautéed spinach if you like.
Method
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Heat the oven to 400°F. Prick the potatoes all over with a fork, rub with the olive oil and a pinch of salt, and bake directly on the rack for , until a knife slides in easily.
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Meanwhile, steam or microwave the broccoli for until just tender. Chop it finely and pat dry.
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Let the potatoes cool for , then halve them lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch wall so the skins hold their shape.
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Add the butter, sour cream, milk, 1 cup of the cheddar, salt, pepper and paprika to the potato flesh. Mash until mostly smooth but still a little rustic, then fold in the broccoli.
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Arrange the skins on a baking sheet and mound the filling into them. Top with the remaining cheddar and dust with a little paprika.
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Bake , until the cheese is melted and the tops are golden at the edges. Sprinkle with parsley and serve hot.
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