Today I present to you my recipe for Crispy Creamy Twice Baked Broccoli and Cheeze Potatoes. Please, make the effort to make these. If you split up the prep into a few different short sessions, the whole thing really will seem like a breeze.
Crispy Creamy Twice Baked Broccoli and Cheeze Potatoes
There are five steps to this process. The first two steps can be done well in advance. I baked the potatoes in the morning before I left for work and then refrigerated the baked potatoes until I got home. I prepared the cheezy sauce days in advance.
Bake the Potatoes
6 medium russet potatoes
Preheat oven to 350 degrees and position rack in middle. Wash potatoes thoroughly with cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place potatoes directly on rack in middle of oven. (Optional: place a baking sheet on the lower rack to catch any drippings.)
Bake 1 hour and 15 minutes or until skin feels crisp but flesh beneath feels soft. Carefully remove from oven and set aside to cool.
NOTE: If you’re cooking less than 6 potatoes, you might need to decrease the cooking time by up to 15 minutes.
Bake the Stuffed Potatoes
Bake for 20 minutes.
I imagine that you could use a bag of frozen broccoli that has been defrosted and that it would work quite well. I also think that you could add more vegetables to these–a little bit of whatever is in your refrigerator that you want to use up.