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36
BROCCOLI AND CHEDDAR
TWICE-BAKED POTATOES
Makes 4 servings
4 russet potatoes, about 10 ounces each
1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
2 green onions, trimmed and chopped
1 broccoli crown, about 6 ounces, trimmed and
chopped into
1
⁄2-inch pieces
3
⁄4 cup milk (may use whole milk, reduced fat,
or fat-free)
4 ounces sharp Cheddar, grated
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
Preheat oven to 400°F on convection bake with rack in
position 2 (middle position).
Pierce each potato with a fork in several places. Place
directly on the rack and bake until potatoes are soft,
about 50 minutes.
While the potatoes are baking, melt butter in olive oil in
a 10-inch skillet. Add green onions and broccoli. Stir to
coat the vegetables and then cover the skillet to steam
them for 4 to 5 minutes so that they are tender but still
crisp. Uncover, remove from heat and reserve.
When potatoes are cool enough to handle, cut off top
third of the potatoes and scoop out flesh, leaving
1
⁄4-inch thick shell. Reserve flesh and skins; discard tops
or reserve for another use.
Using an electric mixer or hand-held potato masher,
mash the potatoes. Add milk, shredded cheese, salt, and
pepper. Mash until thoroughly combined. Add the cooled
vegetables and stir by hand to combine. Generously fill
the reserved potato shells with the potato/broccoli