Broccoli Cheddar Twice-Baked Potatoes

I wanted to try these broccoli cheddar twice-baked potatoes, but it's been too hot to use the oven.  Instead of baking these potatoes in the oven,  I cooked them in my crock pot like I learned how to do here.   


I wrapped the potatoes in foil and cooked them for about three hours on high in the crock pot.  I took them out and let them cool a little so that it was easier to handle them.  Then I cut the potatoes in half and carefully scooped out the insides while being very careful not to tear the skin of the potatoes.  I mashed the potatoes that I scooped out and added chopped broccoli, cheddar cheese, and a little bit of milk. I  mixed everything together, spooned it back into the potato skins, and seasoned them with salt and pepper.

Since I didn't want to turn the oven on, I cooked the potatoes in my little toaster oven.  It's great for making toast, but it also bakes like an oven without putting out a lot of heat.  It's small so you can only cook small quantities and it worked perfectly for baking the potatoes.  I also used it for baking the stuffed zucchini I made recently.

This recipe for these Broccoli Cheddar Potatoes is from Cate's World Kitchen.

  • 4 medium-sized baking potatoes
  • 1 cup finely chopped broccoli florets
  • 1/2 cup (loosely packed) shredded cheddar cheese
  • 2-4 tbsp milk (or more, as needed)
  • salt and pepper to taste
  1. Heat the oven to 400 F.
  2. Bake the potatoes for about 50-60 minutes, or until soft.
  3. Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.
  4. Put the skins on a baking sheet.
  5. Mash the flesh until smooth, and stir in the remaining ingredients. Add enough milk so that the mixture is soft and smooth, and add salt and pepper to taste
  6. Scoop the filling into the potato skins and bake for 15 to 20 minutes.


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