Sometimes you just crave a baked potato! But not just any ordinary baked potato-- one that's twice-baked, creamy with sour cream, butter, sharp cheddar, crispy and salty potato skin, and cheesy broccoli. Yum! Add some delicious greenery to the plate, like a spinach salad, and you have a deliciously satisfying vegetarian lunch or dinner.
I like to use Alton Brown's preparation for a baked potato-- it's easy and very tasty. And then I do my own improvising for the twice-baked potato part. You can add whatever extras you'd like to the potato mixture, like bacon or scallions.
2 large russet potatoes
Canola oil to coat
1) Preheat the oven to 350 degrees. Position the rack in the center.
2) Wash potatoes thoroughly with cold running water. Make sure you scrub off any dirt. Dry, then poke each potato 8-12 times deeply all over to release moisture while baking.
3) Lightly cover all over the skin of the potato with canola oil. Sprinkle the entirety of the potato with salt.
4) Place a baking sheet on the lowest rung of the oven to catch any drippings and put potatoes directly on the middle rack for baking.
5) Bake one hour. About 8 minutes before it's time to take the potatoes out, steam around 1 and 1/2 cups of broccoli.
6) Carefully remove the potatoes from the oven and place on baking sheet. Cut gently from one side of the potato to the other, long-ways. Push inward on both sides in order to open each potato. Scoop out the flesh of each potato and put in a large bowl, leaving only the outer skin (still maintaining the shape of the potato) on the baking sheet.
7) Mash the potato flesh in the bowl with 2 tablespoons of butter and 1/4 cup of sour cream. Add salt and pepper.
8) Grate in 1/2 cup of sharp cheddar and mix well.
9) Stuff potatoes with the mash mixture and place pieces of broccoli on top. Grate more cheese over the potato.
9) Broil 3-4 minutes or until bubbly and brown on top.