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Ingredients
- 4 large russet potatoes, each about 3/4 pound each, well scrubbed
- 1/2 pound broccoli florets, blanched
- 4 tablespoons softened butter
- 1/2 cup sour cream
- 1/2 cup shredded sharp Cheddar Cheese,
- plus extra for topping
- 1/2 cup shredded smoked Gouda, plus extra for topping
- Salt and freshly ground black pepper
- Butter, for serving, optional
Details
Preparation
Step 1
Preheat the oven to 400 degrees
Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.
Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2 inch thick wall around the skin.
Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, cheddar, gouda, and salt and pepper, and mash until creamy.
Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.
Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese is melted and gooey.
Serve with warm butter, if desired.
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