Ingredients
Scale
- 3–4 baker potatoes (3 large or 4 medium)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup sour cream
- 1/4 cup 2% milk
- 1/4 cup cream cheese
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups shredded sharp cheddar cheese divided
- 1 cup broccoli florets chopped small
Instructions
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Preheat the oven to 400 degrees F. Wash and dry the potatoes, then rub them with the olive oil and sprinkle with salt and pepper.
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Place them on a foil lined baking sheet and bake for 55-60 minutes, or until they are tender when pierced with a fork. (The time will vary a bit depending on the size of your potatoes.)
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Remove from the oven and let them cool for a bit until they are easy to handle. Reduce the oven heat to 375 degrees F.
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Slice them in half, lengthwise, and scoop out the potato flesh, leaving about 1/8” of potato along the skins.
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In a large bowl, use a potato masher to mash the potato flesh with the sour cream, milk, cream cheese, dijon mustard, salt and pepper until it is well combined. Stir in 1 cup of cheddar cheese and the broccoli florets.
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Spoon the potato mixture back into the potato skins, dividing it between them. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
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Bake the filled potato skin halves at 375 degrees F for 25-30 minutes. Serve immediately.
Notes
I have used both full fat and low fat sour cream and cream cheese for this recipe and both work well. I think 1% milk would be fine too, but I haven’t tried it.
- Prep Time: 15
- Cook Time: 90