- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Bake Potatoes:
- Wash and dry the potatoes. Prick each potato with a fork and place them directly on the oven rack. Bake for about 50-60 minutes or until the potatoes are tender.
- Cut and Scoop:
- Allow the baked potatoes to cool slightly. Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato attached to the skin.
- Prepare Filling:
- In a mixing bowl, mash the scooped-out potato flesh. Add in the steamed and chopped broccoli, shredded cheddar cheese, sour cream, softened butter, milk, green onions, salt, and black pepper. Mix until well combined.
- Refill Potatoes:
- Spoon the broccoli and cheddar mixture back into the potato skins, dividing it evenly among them.
- Top with Cheese (Optional):
- If desired, sprinkle additional shredded cheddar cheese on top of each filled potato.
- Bake Again:
- Place the filled potatoes on a baking sheet and bake in the preheated oven for about 15-20 minutes or until the tops are golden and the filling is heated through.
- Garnish and Serve:
- Remove from the oven and garnish with chopped green onions and crispy bacon bits if desired. Serve the Broccoli and Cheddar Twice Baked Potatoes hot.
These twice-baked potatoes are a comforting and satisfying side dish. The combination of creamy potatoes, broccoli, and melted cheddar creates a delicious flavor. Customize the toppings and ingredients to suit your taste. Enjoy!