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Twice-Baked Potatoes on a plate
Andre Lewis

Twice-Baked Potatoes

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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 large russet potatoes about 10 oz each, scrubbed and dried
  • 2 tsp olive oil
  • 1 tsp fine salt divided
  • 1 1/2 cups small broccoli florets
  • 2 tbsp unsalted butter
  • 1/2 cup whole milk warmed
  • 1/4 cup sour cream
  • 6 oz smoked Gouda grated and divided
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Pierce potatoes several times; rub with oil and 1/2 teaspoon salt. Bake directly on rack 55 to 65 minutes until easily pierced. Cool 10 minutes; reduce oven to 375°F.
  2. Steam broccoli over simmering water 4 to 5 minutes until tender; drain well and finely chop. Halve potatoes lengthwise; scoop flesh into a bowl, leaving 1/4-inch walls.
  3. Mash warm flesh with butter, warm milk, sour cream, remaining salt, and pepper. Fold in broccoli and 4 ounces Gouda without beating smooth.
  4. Set 8 shells on a rimmed sheet; divide filling evenly, gently mounding. Top with remaining Gouda.
  5. Bake 18 to 22 minutes until hot throughout and ridges lightly brown. Rest 3 minutes; serve one half per person.