These twice baked potatoes are a great potato preparation to be served with fish or meat. The cooked potato halves are filled with sour cream and cheese along with vegetables and baked. Super easy and simple, these twice baked potatoes are delicious and filling.
1⁄2 Cup (8 tbs)
Chopped green onions
1⁄4 Cup (4 tbs)
Shredded cheddar cheese
2 Cup (32 tbs)
1 Cup (16 tbs)
To Taste (Tonys)
Preheat oven to 400F.
Wash potatoes. Wrap in foil.
Bake for 1 1/2 hours turning over half way through cooking.
In the meantime, steam broccoli crowns.
Remove potatoes from oven and open from foil. Let sit a few minutes.
Cut potatoes in half and separate. Allow to cool a bit in order to handle.
Take a small spoon or ice cream scooper and hollow out the potato halves. Put in a large mixing bowl.
(Do not scoop all the way to the skin so that you have a stable base.)
To the potatoes, add butter, sour cream, broccoli, green onions, cheese, and seasonings.
With a potato masher or a large whisk, mash all the ingredients together well.
Place the mixture back into the potato shells.
Place on a baking sheet or casserole dish.
Top with more shredded cheddar cheese.
Bake 5-10 minutes to re-heat and melt the cheese.
Remove from oven and serve.
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Twice baked potatoes are a huge family favorite that teams up well with all meat and fish dishes. Beryl Stokes uses fresh baked potatoes, cheese, veggies, and sour cream to whip up this super easy and simple potato recipe. The king of all comfort food for sure. Just try making it to know how simple it is.