Twice-Baked Stuffed Potatoes with Broccoli, Cheddar, and Scallions
By America's Test KitchenPublished on August 22, 2007
Time
2¼ hours
Yield
Serves 4 as a main dish, 8 as a side
Ingredients
4 (8- to 9-ounce) russet potatoes, scrubbed and driedvegetable oil 4 tablespoons unsalted butter (melt 2 tablespoons)6 cups broccoli florets (from 2 pound bunch) cut into ½- to 1-inch pieces, stems discardedtable salt 1 teaspoon lemon juice from 1 lemon¼ teaspoon powdered mustard 6 ounces sharp cheddar cheese, shredded (2 cups)3–4 scallions, sliced thin (about ½ cup)½ cup sour cream ¼ cup half-and-half ground black pepper
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Lightly rub potatoes with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
- While potatoes are baking, heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foam subsides; add broccoli and 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons water; cover and cook until crisp-tender, about 1 minute. Uncover and continue to cook until water evaporates, about 1 minute. Transfer to bowl and stir in lemon juice.
- Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, 3/4 teaspoon salt, powdered mustard, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste, then stir in broccoli.
- Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining 1 cup cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.
Time
2¼ hoursYield
Serves 4 as a main dish, 8 as a sideIngredients
4 (8- to 9-ounce) russet potatoes, scrubbed and dried
vegetable oil
4 tablespoons unsalted butter (melt 2 tablespoons)
6 cups broccoli florets (from 2 pound bunch) cut into ½- to 1-inch pieces, stems discarded
table salt
1 teaspoon lemon juice from 1 lemon
¼ teaspoon powdered mustard
6 ounces sharp cheddar cheese, shredded (2 cups)
3–4 scallions, sliced thin (about ½ cup)
½ cup sour cream
¼ cup half-and-half
ground black pepper
Ingredients
4 (8- to 9-ounce) russet potatoes, scrubbed and dried
vegetable oil
4 tablespoons unsalted butter (melt 2 tablespoons)
6 cups broccoli florets (from 2 pound bunch) cut into ½- to 1-inch pieces, stems discarded
table salt
1 teaspoon lemon juice from 1 lemon
¼ teaspoon powdered mustard
6 ounces sharp cheddar cheese, shredded (2 cups)
3–4 scallions, sliced thin (about ½ cup)
½ cup sour cream
¼ cup half-and-half
ground black pepper
Ingredients
4 (8- to 9-ounce) russet potatoes, scrubbed and dried
vegetable oil
4 tablespoons unsalted butter (melt 2 tablespoons)
6 cups broccoli florets (from 2 pound bunch) cut into ½- to 1-inch pieces, stems discarded
table salt
1 teaspoon lemon juice from 1 lemon
¼ teaspoon powdered mustard
6 ounces sharp cheddar cheese, shredded (2 cups)
3–4 scallions, sliced thin (about ½ cup)
½ cup sour cream
¼ cup half-and-half
ground black pepper
Why This Recipe Works
In developing our twice-baked potato recipe, we learned that an extra step—scooping out the pulp of the baked potatoes and drying the emptied skins in the oven—made for a crisp shell to house our fillings. Adding just a few tablespoons of butter to the fillings kept their textures hearty and enhanced their flavor. Combined with sour cream and half-and-half, the mixture gained a luxurious texture without being stifled by grease. Finally, the cheese (essential to any twice-baked potato recipe) worked best in two ways: mixed into the filling and sprinkled on top. Broiling the potatoes made for a grand, golden finale.
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Lightly rub potatoes with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
- While potatoes are baking, heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foam subsides; add broccoli and 1/2 teaspoon salt and cook, stirring occasionally, until lightly browned, about 2 minutes. Add 2 tablespoons water; cover and cook until crisp-tender, about 1 minute. Uncover and continue to cook until water evaporates, about 1 minute. Transfer to bowl and stir in lemon juice.
- Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, 3/4 teaspoon salt, powdered mustard, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste, then stir in broccoli.
- Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining 1 cup cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.
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