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Twice Baked Broccoli and Three Cheese Potatoes

Twice baked crispy potatoes filled with broccoli, cheddar cheese, cream cheese, and mozzarella cheese.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Potatoes

Ingredients

  • 4 Large Russet Potatoes
  • Salt and Pepper
  • Olive Oil
  • 2 Cups Frozen and Thawed Broccoli chopped
  • 1/2 Cup Shredded Mozzarella
  • 1/2 Cup Shredded Sharp Cheddar Cheese
  • 4 Ounces Cream Cheese room temperature
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Smoked Paprika

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Use a fork to poke several holes in each potato. Place potatoes on baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Bake the potatoes for 50-60 minutes, turning occasionally, until fork tender.
  4. Let the potatoes cool slightly until easily handled.
  5. Use a knife to cut a slit, length-wise in each potato. Squeeze the two ends of each potato to make the gap wider. Scoop out all the insides of the potatoes. Add the cooked potato, 3/4 of the cheese blend, the cream cheese, salt, pepper, and paprika to a medium mixing bowl.
  6. After giving the broccoli and chop, add it to the mixing bowl. Use a fork to mash everything and mix it all together.
  7. Use a spoon to fill each crispy potato skin with the potato and broccoli mixture. Top each potato with a big pinch of the remaining cheese mixture.
  8. Return the potatoes to the oven for 15-20 minutes until the cheese is melted and starting to crisp.
  9. Let the potatoes cool for ten minutes before serving.