Twice Baked Potatoes with Broccoli & Cheddar
Classic twice baked potatoes have sour cream, milk, cheese, and chives (or scallions). In this version, we add all of the classic ingredients but also added broccoli and sharp Cabot cheddar cheese.
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Ingredients
- 4 medium Russet potatoes (about 12 oz each)
- ½ cup sour cream
- ½ cup milk or broth, preferably chicken
- 4 tablespoons butter
- 2 cloves garlic, grated
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups frozen broccoli florets, thawed
- 1 cup shredded Cheddar cheese, divided
- 3/4 cup sliced scallions or chives, divided
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