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several baked russet potato halves with intact brown skins and fluffy pale filling flecked with finely chopped green broccoli and melted golden smoked Gouda on an ordinary rimmed pan, with no bacon, cheddar, sour-cream dollops or garnish
Andre Lewis

Twice-Baked Potatoes

Broccoli and smoked Gouda belong inside the fluffy filling, not balanced over a closed baked potato. Scoop the cooked russets while they are still warm enough to mash, leaving a thin wall so each skin can carry its second bake. Steam and chop the broccoli before folding it in; raw florets stay too firm inside the soft center. The filling should mound above the rim without spilling onto the pan. A short uncovered return to the oven melts the Gouda and puts a light crust on the ridges, while the potato shell keeps enough structure to lift with a fork.
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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 the oven to 425°F. Pierce potatoes several times, rub with oil and 1/2 teaspoon salt and bake directly on the rack for 55 to 65 minutes until a skewer slides through easily. Cool for 10 minutes and lower the oven to 375°F.
  2. Steam broccoli over simmering water for 4 to 5 minutes until tender, drain well and chop finely. Cut each potato lengthwise in half and scoop the flesh into a bowl, leaving a 1/4-inch wall inside each skin.
  3. Mash warm potato flesh with butter, warm milk, sour cream, remaining salt and pepper. Fold in broccoli and 4 ounces Gouda without beating the potatoes smooth.
  4. Set the 8 shells on a rimmed sheet and divide filling evenly among them, mounding it gently. Scatter remaining Gouda over the filling.
  5. Bake for 18 to 22 minutes until hot throughout and lightly browned on the ridges. Rest for 3 minutes and serve one filled half per person.