Favorite Stuffed Baked Potatoes

December 11, 2016 Carol No comments exist

Have you ever tried stuffed baked potatoes? I love them! 

 

I first fell in love with “jacket potatoes” (as the Brits call them) when I visited England. They seemed to be everywhere … from tea rooms to museum cafes to fancier restaurants. See Baked potato | BBC Good Food for some great ideas!

 

The recipe given here is for my top favorite stuffed baked potatoes! The flavors are intense and delish! Everyone I’ve served these to loves them! Great way to serve broccoli, as even non-broccoli eaters love these! 

Favorite Stuffed Baked Potatoes

Favorite Stuffed Baked Potatoes

December 11, 2016

Favorite Stuffed Baked Potatoes

Directions

Wash and scrub potatoes, and pat dry. Pierce them in several places with a fork.

Bake the potatoes. This can be done either in the microwave or in a regular oven. If using a microwave, cook on full power for 5 minutes. Turn over, and continue to cook for 5 more minutes. If using a regular oven, preheat oven to 400 °F. Place on center rack of oven and cook for 1 hour.

Allow the potatoes to cool. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2- inch thick wall around the skin.

Trim and wash the broccoli. Cut into small florets. Cook in microwave, or blanch on cooktop.

Add the cooked broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper. Mash until creamy.

Add the cooked broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper. Mash until creamy.

Using a small spoon, scoop the filling into the potato shells. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.

Set the potatoes on a baking sheet. Bake for 15 to 20 minutes, in a 400 °F oven. They should be thoroughly heated, nicely browned, and the cheese should be melted.

Adapted from Neelys' Twice Smashed Baked Potatoes

Ingredients

6 baking potatoes

4 cups cups broccoli florets

3 tbsp melted butter

1/3 cup sour cream

1/2 cup shredded sharp Cheddar cheese, plus extra for topping

1/2 cup shredded smoked Gouda cheese, plus extra for topping

salt and freshly ground black pepper

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