Description
Discover how to make Pommes de Terre Cuites Deux Fois au Brocoli et au Cheddar – a twice-baked potato dish filled with creamy cheddar cheese and fresh broccoli. Perfect for a comforting side or a hearty meal, this recipe combines crispy, fluffy potatoes with savory flavors. Ideal for cheese lovers and vegetable fans alike
Ingredients
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4 large Russet potatoes
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1 cup broccoli florets (steamed or blanched)
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1 ½ cups shredded cheddar cheese
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2 tbsp sour cream
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2 tbsp butter
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Salt and pepper to taste
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1 tsp garlic powder
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½ cup milk
- Fresh chives or parsley for garnish (optional)
Instructions
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Preheat your oven to 400°F (200°C).
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Scrub the potatoes clean, poke a few holes in them with a fork, and bake directly on the oven rack for 45 minutes, or until tender.
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Allow the potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides, leaving a thin layer of potato on the skin.
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In a bowl, mash the scooped-out potato with butter, sour cream, milk, garlic powder, salt, and pepper until creamy.
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Fold in the steamed broccoli and 1 cup of shredded cheddar cheese.
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Spoon the mixture back into the potato skins and top with the remaining cheddar cheese.
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Return the stuffed potatoes to the oven and bake for another 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with chopped chives or parsley before serving.
Notes
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For a lighter version, use Greek yogurt instead of sour cream.
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You can add cooked beef bits for extra protein.
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Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
