Twice Baked Potato

Twice baked potato with garlic herb seasoning, cheddar, and broccoli.

I had a couple of leftover baked potatoes after baking a batch for a planned trip down the gnocchi making rabbit hole. Thinking I would use them for home fries or something similar, I threw them in the fridge.

One day, soon after, I was contemplating the garlic and herb dip and seasoning mix that I've been experimenting with, remembered I had some dip in the fridge, and decided on a new adventure. with the potatoes.

I scraped out the potatoes and mashed them with a small bunch of broccoli I had minced up. I added shredded white sharp cheddar and mixed in some of the herb dip I had in the fridge. Then it was back in the skins and baked at 350 degrees in the toaster oven until the tops were nice and golden.

They were so delicious that I got so excited about eating that I forgot to take a photo of one after it was cut open. You'll just had to trust that is looked as good as it tasted.

THE RECIPE:

2 fully baked potatoes cut in half and the potato scraped out into a bowl (about 1-1/2 cups of potato)

1/2 to 3/4 C shredded cheese (I used cheddar, but Swiss would be good too)

1 C minced fresh broccoli (or some other vegetable)

1/2 C herb dip (the dip I had on hand had been made with that 10% milkfat yogurt, but sour cream dip would also work)

Mash all the ingredients until completely uniform and combined.

Gently fill the potato skins with the filling

Place the stuffed potatoes in an oven pan with a brushing of olive oil or a little cooking spray

Bake at 350 degrees until the tops are a nice golden brown. (45 min to 1 hour)