Twice-baked potatoes are first baked in their skins. Once cooked, the filling is scooped out and other ingredients are mixed in to add flavor. The filling is then placed back inside the empty potato skins and the potatoes are baked again. This recipe, with a little cottage cheese added for protein and additional vegetables mixed in, is a meal in itself.
2 medium russet potatoes
2 teaspoons olive oil
1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling
1/4 cup cottage cheese or sour cream
1 cup chopped fresh or frozen broccoli
Salt and pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit. Rinse the potatoes in cold water and pat them dry.
- Place the potatoes in a baking dish and drizzle them with the olive oil and sprinkle with a big pinch of salt. Bake the potatoes until they’re fork-tender, about an hour.
- While the potatoes bake, bring a small pot of water to a boil. Add a big pinch of salt and add the chopped broccoli to the boiling water. Cook the broccoli until it’s soft and bright green, about 2 minutes. Drain the broccoli and run it under cool water to stop it from cooking.
- Remove the potatoes from the oven and carefully slice the top off each potato. Use a spoon to scoop the filling out of each potato and place it in a bowl.
- Stir in the cheddar cheese, cottage cheese or sour cream and chopped broccoli. Season the potatoes to taste and divide the potato-cheese mixture evenly between the two potato shells.
- Sprinkle each with the remaining cheese and bake until the cheese melts and the potato begins to brown, about 10 minutes. Remove the potatoes from the oven and serve.
Number of servings (yield): 2