To celebrate Potato Week here at Food52, we’ve partnered with Potatoes USA to share ways we love to use the staple ingredient in meals. Whether cooking for one or creating a batch of these twice-baked wonders, you can always rely on this versatile and nutrition-packed kitchen player.
A potato baked and seasoned with salt, pepper, and a pat of butter is a wonderful side dish. But a potato baked twice and stuffed with hearty broccoli and sharp cheddar? That’s a wonderfully bubbly and delicious dinner.
Twice-baking requires a bit more time than the traditional baked potato, but you can start with the same beginning steps. First, rub clean potatoes with a little olive oil and seasonings, poking holes in the skin with a fork; then place them directly on an oven rack for up to an hour. After the potatoes are tender, remove them from the oven and scoop the insides into a bowl, where you mash them with broccoli, cheese, butter, and crème fraîche into a fluffy mixture. Then stuff the mash back into the partially-cooked potato and bake until it's ooey, gooey, and glorious.
Quality ingredients make all the difference in elevating this dish from a simple side to a satisfying dinner. Use aged cheddar (although goat cheese would probably taste amazing, too) and well-seasoned broccoli. You'll be full but floating high with the creamy, crispy, and comforting result.
Baked Potatoes Stuffed with Broccoli and Cheddar Cheese
- 2 large russet potatoes
- olive oil
- kosher salt
- 1 cup cooked broccoli, chopped
- 2 tablespoons crème fraîche or sour cream
- 2 tablespoons unsalted butter, softened
- 3/4 cup grated sharp cheddar
- Freshly ground black pepper
More dishes to make you say, "I'm stuffed!"
To celebrate Potato Week here at Food52, we’ve partnered with Potatoes USA to share ways we love to use the staple ingredient in meals.
How do you choose to elevate the standard baked potato? Let us know in the comments below!