Twice Baked is Twice as Good

Most baked potatoes are bland in my book. Some twice-baked potatoes are just bland to the second degree. These twice-baked potatoes are the best I've ever had. Drop in a little broccoli to make yourself think they're somewhat healthy. My friend Rach and I each scarfed one down as a meal tonight, but David had a bowl of chili with his.

Baked Potatoes for Twice-Baked Potatoes

Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes with veg oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed with little resistance, 60-70 minutes. Cool on baking sheet 10 minutes. 

Twice-Baked Potatoes with Broccoli, Cheddar, and Scallions (serves 4 as main course or 8 as a side)

1 recipe baked potatoes (above)

4 Tbsp. unsalted butter (melt 2 Tbsp)

6 cups broccoli florets (from 2 pound bunch), stems discarded

Table salt

1 tsp. juice from 1 lemon

1/4 tsp. powdered mustard

6 ounces sharp cheddar, shredded (two cups)

3-4 scallions, sliced thin (about 1/2 cup)

1/2 cup sour cream (light is okay, too)

1/4 cup half and half

Ground black pepper

1. While potatoes are baking, heat 2 Tbsp. butter in 12-inch skillet over med-high heat until foam subsides; add broccoli and 1/2 tsp. salt and cook, stirring occasionally until lightly browned, about 2 minutes. Add 2 Tbsp. water; cover and cook until crisp-tender, about 1 minute. Uncover and continue to cook until water evaporates, about 1 minute. Transfer to bowl and stir in lemon juice.

2. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8 inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes. 

3. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, 3/4 tsp salt, powdered mustard, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste, then stir in broccoli. 

4. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining 1 cup cheese and broil until spotty brown, 6-10 minutes. Cool 5 minutes; serve.

Notes on this Recipe: 

If you want to bake the potatoes the day before and do the rest the next day, it'll go faster. These microwave well for lunch at work. I like to use extra-sharp cheddar for more flavor.