Sometimes, you just need carbs. Does that sound familiar to anyone else? Yesterday was one of those days for both Jase & I, so for dinner, I wanted to make one of his favorite meals- Twice Baked Potatoes! These little carb-happy dinner delights are easy, delicious, and will satisfy any comfort food craving.
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| Please note: this is a picture from google and I feel like it has WAY too much cheese on the top...but you get the idea :) |
I modified a Pioneer Woman recipe awhile back to include broccoli, and we love it! Enjoy!
Ingredients:
8 potatoes, rinsed and scrubbed
1 stick butter
1 C Sour Cream
1 C bacon bits
1 C shredded cheddar cheese
Broccoli: as much as you want, cut into little florets with the stem removed
Lawry's seasoning salt
First, wash and scrub the potatoes. Poke a few holes in them with a fork and stick them in a 425 degree oven for 1 hour, 15 minutes.
When the potatoes have ~20 minutes of cooking time left, steam your broccoli, drain, and then rinse with cool water to prevent it from continuing to cook and turn that pea-green color...I hate that. You want your broccoli to be deep green.
Cut up 1 stick of butter and throw into a big bowl with the sour cream and bacon bits.
When the potatoes are finished cooking, pick them up with a hot pad (be careful: they will be VERY hot!) and slice length-wise. Scoop out the insides, being careful not to break holes in the shell, and add to the bowl of butter/sour cream/bacon. Then, mash them all together! You can make the mixture as lumpy or as smooth as you want, adding milk for extra smoothness. Add Lawry's seasoning salt and pepper to taste, as well as the shredded cheddar cheese. Mix all together, and lastly, add the broccoli.
Scoop the potato filling back into the potato shells and top with extra cheese, if you so desire. Pop those potatoes back in a 350 degree oven for 15-20 minutes, until thoroughly cooked. Remove and enjoy!!
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