Crispy potato skins are stuffed with mashed potatoes, broccoli, and covered in cheddar cheese. Top these loaded twice baked potatoes with sour cream and bacon for the perfect Super Bowl snack!
Happy February! How was your weekend? I spent mine doing typical weekend things – errands, a little relaxing, and tons of cooking (of course).
Today, I’m bringing you another game day snack. I actually shared these a while ago when my blog was just getting started. Since they are a favorite and something I make fairly often, I figured they deserved to be redone!
Who doesn’t love crispy potato skins stuffed with creamy mashed potatoes and smothered in cheese? Know of anyone? Yeah, me either.
Putting these twice-baked potatoes together is really easy, but they do take a little time. Mostly because you have to bake them first (which takes ~1 hour), then let them cool a bit and scoop out the inside. To make these extra crispy, I put the cleaned out skins back into the oven so they can crisp up. While that’s all happening I mash up the filling – the potato flesh, whole milk, and freshly sautéed broccoli. Stuff that mix into the crispy skins, then cover them in cheddar cheese and bake ’em again.
Perhaps I should call them thrice baked potatoes? 😉
Despite the longer time for this recipe, the steps are really easy and can be done completely ahead of time! You can go through the recipe and instead of baking them off to melt the cheese, refrigerate them for up to 2 days. Then, when you’re ready to serve, you can pop them into the oven and let them heat through and melt the cheese. Cover them in crispy bacon and sour cream and you’re ready to indulge!
By the way, these potatoes are addicting. Another one of my recipes that I found myself eating mid-morning. These definitely make an acceptable breakfast, though. Broccoli + Potato + Cheese = a good balanced breakfast. Well, you may need to add an egg overtop for protein. I can make anything breakfast by adding a fried egg on top!
Not only are these loaded twice baked potatoes super tasty, but they are also really versatile. You can add any mix of veggies and cheese that you like! I love the broccoli and cheddar combo, but I’ve also made these with garlicky sautéed spinach. Pepper-jack cheese is also really good on these if you like a little kick!
If you’re looking for a healthier potato snack for the big game, try my Chipotle Pulled Pork Stuffed Potatoes. They are delicious and you’d never know they are healthy (Paleo and Whole30 compliant)!
I should also mention that although these potatoes make a great appetizer/snack, they also make a great meal. We had them as a side dish with chicken for dinner and then enjoyed the leftovers for lunch with a salad.
They are delicious no matter how you serve them up! 😊
- 6 Medium-Sized Potatoes, scrubbed clean
- Olive Oil
- Salt & Pepper
- 2 Slices Thick Bacon (use 4 if your bacon is thin), sliced into pieces
- 1 ½ Cups Broccoli Florets, chopped small
- 1 Cup Grated White Cheddar Cheese
- ½ Cup Whole Milk
- Fresh Parsley or Scallions, for garnish
- Sour Cream, for serving
- Preheat the oven to 400º.
- Pierce the potatoes with the tip of a pairing knife a few times. Drizzle them lightly with olive oil and season with salt and pepper. Bake the potatoes for 1 hour, or until the center is soft when a knife is inserted. (I usually start checking them after 45 minutes.)
- Meanwhile, cook the bacon pieces until crisp. Remove to a plate lined with paper towels and set aside, leaving about 1-2 tablespoons of the bacon grease in the pan. Add the broccoli into the pan and sauté for 3-5 minutes over medium heat or until tender.
- Once you remove the potatoes from the oven, let them cool until you can handle them. Turn the oven up to 450º.
- Slice each one in half and scoop out the insides into a bowl, leaving a thin border of potato on each skin. Place the skins back on the baking sheet and drizzle lightly with olive oil and season with salt and pepper. Bake the potato skins for 15 minutes or until golden brown and crispy.
- While the potatoes are baking, mash the potatoes with the milk and then stir in the broccoli. Spoon the mash into each potato skin and top evenly with cheddar cheese. Return to the oven for 5-8 minutes to melt the cheese.
- Serve the twice-baked potatoes topped with fresh parsley and a dollop of sour cream.