Name: Broccoli and Cheese Twice-Baked Potatoes
Yield: Makes 12 servings as a side dish, 6 servings as a meal.
Cuisine: Vegetables
Ingredients: 6 russet potatoes; 1 tablespoon olive oil; 1 small onion, finely chopped; 1/2 head broccoli, cut into small pieces and steamed; 1 cup shredded pepper jack cheese; 1 cup shredded sharp cheddar cheese; 1/3 cup warm milk; 1 tablespoon butter; freshly ground black pepper, to taste

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Who doesn’t love a baked potato loaded with gooey, melted cheese? But these Broccoli and Cheese Twice Baked Potatoes are even better since we stuffed them with caramelized onions, broccoli, and two kinds of cheese! This simple side dish is easy to make and uses everyday ingredients.

Photo Credit:

Cesarz/shutterstock

Ingredients

6 russet potatoes

1 tablespoon olive oil

1 small onion, finely chopped

1/2 head broccoli, cut into small pieces and steamed

1 cup shredded pepper jack cheese

1 cup shredded sharp cheddar cheese

1/3 cup warm milk

1 tablespoon butter

freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees F.

Pierce holes in the potatoes and bake for 45 to 60 minutes, depending on size.

In a skillet over medium heat, warm the oil. Add the onions and cook until golden.

Reduce oven temperature to 350 degrees F.

When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell. Mix the pulp with cooked onions, broccoli, cheeses, milk, butter, and pepper.

Stuff the potato shells and place them on a greased baking sheet.

If filling is warm, bake for 10 to 15 minutes. If filling is cool, bake for 20 to 30 minutes.