Cheesy Bliss in Every Bite: Twice-Baked Potatoes with Broccoli and Cheese

These perfectly baked potatoes are generously filled with a homemade cheese sauce, vibrant broccoli, topped with an additional layer of cheese, and baked to perfection! You won’t need a second invitation to savor this dish; it’s a delightful meal or side that’s sure to win over everyone.

Ingredients & Innovations

Potatoes: Opt for large baking potatoes, such as Russet potatoes, for their size and sturdiness, ensuring they can hold the scrumptious fillings and cheese sauce.

Cheese Sauce: Our homemade cheddar cheese sauce is tailor-made for this recipe, creating a perfect harmony with the broccoli and cheese combination. Alternatively, you can opt for store-bought cheese sauce.

Broccoli: Before introducing freshly cut broccoli florets to the cheese sauce, blanch them. Blanching preserves the vibrant green color and locks in the flavor. Frozen broccoli, already blanched before freezing, is a convenient alternative. If using frozen broccoli, allow it to thaw before incorporating it into the dish.

Preparing in Advance

Yes, you can plan ahead! Bake the potatoes the night before, refrigerate them overnight, and use them the next day for the second round of baking. The cheese sauce can also be prepared in advance and will keep in the refrigerator for up to 4 days.

Microwave Myth Busting

While microwaving potatoes is a time-saving option, it’s essential to note that the result won’t yield the coveted crispy potato skin.

1. Scrub and wash the potatoes.
2. Poke holes in the potatoes using a fork or knife.
3. Rub each potato with canola oil and sprinkle with salt.
4. Wrap each potato in a moistened paper towel with a bit more canola oil.
5. Cook two potatoes at a time in the microwave, checking for fork tenderness after 8 minutes. If needed, cook for an additional minute at a time. For the second round, baking in the oven is recommended, taking only 15-20 minutes.

Storing the Cheesy Marvel

Preserve the leftover Broccoli Cheese Twice-Baked Potatoes in the refrigerator for up to 3-4 days for optimal freshness. Allow the potato to cool to room temperature before wrapping it tightly in plastic wrap or aluminum foil. Place the wrapped potato in an airtight container to prevent air or moisture from affecting it. When ready to indulge in the leftovers, unwrap the potato and heat it up in a 350°F (180°C) oven for 15-20 minutes for a delicious and warm meal.

Ingredients:

Potatoes

• 6 large baking potatoes, washed
• 1 tablespoon (15 ml) canola oil
• 2 teaspoons kosher salt

Broccoli

• 2 cups (182 g) fresh broccoli florets, chopped

Cheese Sauce

• 2 cups (490 ml) whole milk, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 2 cups (226 g) sharp cheddar cheese, divided
• 1 teaspoon freshly ground black pepper
• Chives, for garnish

Instructions:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Prick holes in both sides of the potatoes with a fork or knife.
3. Coat each potato with canola oil and salt. Place on the lined baking sheet.
4. Bake the potatoes for one hour, or until they are fork-tender. Let the potatoes cool a bit before assembling. While the potatoes are baking, blanch the broccoli.

Blanching Broccoli:

1. In a large saucepan over medium-high heat, add water, filling halfway to the top.
2. Add a pinch of salt and heat to boiling.
3. To the boiling water, add broccoli. Cook for three minutes (or until bright green). Meanwhile, prepare a bowl of iced water for the ice bath.
4. Transfer the broccoli to the ice bath to cool. When completely cool, drain and set aside.

Cheese Sauce:

1. In a medium saucepan, whisk together ¼ cup of milk and the flour.
2. Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
3. Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
4. Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1 ½ cups of the sauce for the topping.

Assembly:

1. Using a sharp knife, slice the top (horizontally) off each baked potato.
2. Remove the centers of the potatoes with a spoon, placing them into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed-out potato shells onto a parchment paper-lined baking sheet.
3. To the bowl of potatoes, add the cheese sauce from the saucepan (remembering to reserve 1 ½ cups of sauce first), mashing and mixing well. Salt to taste.
4. Fold in the broccoli, mixing everything together.
5. Fill each hollowed-out potato skin with an equal amount of the filling.
6. Top each potato with about 2 tablespoons of the reserved cheese sauce. Bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through.
7. Garnish with chives.