Alstede Fresh – Loaded, Twice-Baked Potatoes with Broccoli Cheddar
Creamy baked potatoes loaded with tender broccoli, sautéed onions, crispy bacon, and sharp cheddar cheese, then baked again until golden and delicious.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 4
Ingredients
- 4 medium russet potatoes
- 2 tbsp. butter, divided
- ¼ cup finely chopped yellow onion
- ¼ cup chopped scallions, plus extra for garnish
- ½ cup cooked bacon, chopped
- 1 cup broccoli florets, finely chopped
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- ½ tsp. salt, or to taste
- ¼ tsp. freshly ground black pepper
Instructions
- Bake the potatoes. Preheat oven to 425°F. Scrub and dry the potatoes, then pierce each several times with a fork. Bake directly on the oven rack or on a baking sheet for 45–60 minutes, until fork-tender.
- Prepare the filling ingredients. While the potatoes bake, cook the bacon in a skillet until crisp. Drain and crumble. In a separate skillet, melt 1 tablespoon butter over medium-low heat. Add the onion and cook until soft, about 4–5 minutes. Steam the broccoli until bright green and tender, about 4–5 minutes, then drain well.
- Scoop the potatoes. Let the baked potatoes cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a sturdy shell. Arrange the shells in a lightly greased baking dish.
- Make the filling. Mash the potato flesh with the remaining tablespoon of butter, sour cream, ½ cup cheddar, salt, and pepper. Fold in the sautéed onion, broccoli, bacon, and scallions until combined.
- Fill and top. Divide the mixture evenly among the potato shells. Sprinkle the remaining ½ cup cheddar over the tops.
- Bake again. Return the potatoes to the 375°F oven and bake for 15–20 minutes, until heated through and the cheese is melted and lightly golden.
- Garnish and serve. Sprinkle with additional scallions and serve warm.
Alstede Fresh Tips
- Seasonal goodness: Use farm-fresh potatoes, broccoli, onions, and scallions when available.
- Make ahead: Assemble the potatoes, cover, and refrigerate for up to 24 hours. Bake at 375°F until heated through, allowing extra time if baking directly from the refrigerator.
- Make it your own: Substitute steamed cauliflower for some of the broccoli or add a little extra cheddar for an even cheesier filling.
