Recipe For Twice Baked Potatoes With Broccoli

If making more potatoes an additional 15 minutes per potato is needed.

Recipe for twice baked potatoes with broccoli. Mash the flesh with a fork then stir in the mustard egg most of the cheese and the broccoli. Slice potatoes in half lengthwise and scoop the flesh into a large bowl. Once cooled cut the potatoes vertically scoop out the inside and transfer to a bowl.

Top each with remaining cheese green onions and bacon. Drain and set aside in a large bowl. Slice potatoes half then scoop out most of the flesh into a large bowl.

Cut florets and peel and slice the stem into 1 2 inch pieces. Mash potato flesh with a fork. Top with remaining cheese and sprinkle with paprika.

Serve with salad and tomato relish see recipe below. Mash together with butter sour cream 1 c. Spoon the mixture into the potato skins.

Then fold in broccoli. Mix with a hand mixer until well blended and creamy. In the bowl with the scooped out potatoes add the cream cheese cheddar cheese broccoli salt pepper and milk.

Add milk salt and garlic powder and mash until smooth. Remove the broccoli with a slotted spoon and set aside continue cooking the cauliflower until soft about 5 more minutes. Scoop out pulp and place in bowl.