Neelys Twice Smashed Baked Potatoes
- 4 large russet potatoes, each about 3/4 pound each, well scrubbed
- 1/2 pound broccoli florets, blanched
- 4 tablespoons softened butter
- 1/2 cup sour cream
- 1/2 cup shredded sharp Cheddar, plus extra for topping
- 1/2 cup shredded smoked Gouda, plus extra for topping
- Salt and freshly ground black pepper
- Butter, for serving, optional
- Preheat the oven to 400 degrees F.
- Pierce potatoes with fork.
- Place on center rack of oven and cook for 1 hour.
- Remove from oven and let cool slightly.
- Using a paring knife, cut a canoe-like top out of the potatoes.
- Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.
- Add the blanched broccoli to the potatoes.
- Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.
- Using a small spoon, scoop the filling back into the potatoes.
- It will be a nice mounded pile of filling.
- Sprinkle with more of both cheeses on top of the potatoes.
- Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey.
- Serve with butter, if desired.
russet potatoes, broccoli, butter, sour cream, shredded sharp cheddar, gouda, salt, butter
Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-twice-smashed-baked-potatoes-recipe.html (may not work)