Double Stuffed Potatoes

By Katheryn's Kitchen
November 12, 2013
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Author Notes: These are a very hearty dish but it can be your starch and veg­etable all in one.
Katheryn's Kitchen

Serves: 6

  • 3 Large russet potatoes, thin skinned white, red or yukon gold
  • 3 tablespoons Softened butter
  • 2 Egg yolks
  • 1/2 cup Light cream cheese or light sour cream
  • 2 tablespoons Snipped chives
  • 3/4 teaspoon Salt
  • 6 tablespoons Grated sharp cheddar cheese
  • 1/2 cup Broccoli flowerets, cooked
  1. Pre­heat oven to 375 degrees F. Wash and dry pota­toes. Prick pota­toes with fork. Place pota­toes in oven for about 1 hour or until fork tender.
  2. When cooked, halve the pota­toes length­wise. Care­fully scoop out hot pulp, reserv­ing 6 shells.
  3. Mash pota­toes with but­ter while still hot. Blend egg yolks and cream cheese or sour cream, mix with the scooped out pota­toes, chives and salt. Mound mix­ture equally into each reserved shell.
  4. Place back into the 375 degree F oven for about 10 min­utes to heat through. Now evenly divide up the cooked broc­coli flow­erets onto the 6 stuffed pota­toes and sprin­kle a table­spoon of grated cheese on top of each broc­coli topped stuffed potato. Place back into oven for about 5 min­utes or until cheese is melted.

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