Broccoli and Gouda Twice-Baked Potatoes
Not your typical baked potato, this loaded cheesy version uses broccoli and aged Gouda for extra bite and flavour.
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Ingredients
- 4 baking potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ head broccoli
- ¾ cup Gouda, divided
- ¼ cup sour cream
- 1 green onion, thinly sliced
- 1 tablespoon butter, softened
Instructions
- Preheat oven to 400F. Rub 4 baking potatoes with 1 tbsp olive oil and sprinkle with salt. Wrap each in tin foil and bake directly on the oven rack until tender when pierced with a fork, about 45-50 minutes.
- Meanwhile, bring a small pot of salted water to a boil. Blanch ½ head broccoli until bright green and just tender, about 2 minutes, then drain and finely chop.
- Once potatoes are cool enough to handle, halve lengthwise and scoop the flesh into a bowl, leaving a thin shell so the skins hold their shape.
- Mash the potato flesh with ¼ cup sour cream, 1 tbsp butter, half the ¾ cup Gouda, the broccoli, and 1 green onion and ½ tsp salt until combined; season with salt and pepper.
- Spoon the mixture back into the potato skins, mounding slightly, and top with the remaining Gouda.
- Return to the oven and bake until the cheese is melted, bubbly, and lightly golden on top, 10-15 minutes.
Notes
- These potatoes can be assembled ahead and refrigerated, just save the second bake until you're ready to serve.
- If you don't have Gouda, a sharp cheddar would be great here too. You could even do half Gouda, half cheddar.
Did you try this recipe?Leave a comment + rating and let me know what you think!