If there’s one food that I really get into come the cold, not much at the farmer’s market months, it’s potatoes.
Sweet and russets and Yukon gold. They’re all so tasty baked and topped with butter and cheese. (Yes- even sweet potatoes. I really love putting black beans and cheese in those).
I’ve been a potato lover my entire life (just ask my mom), but I’ve never made a twice-baked potato before.
Until last week, when I used this wonderful Food52 recipe for Broccoli Cheese Twice-Baked Potatoes.
With just a few extra steps in your baked potato routine, you can have a twice-baked potato that needs no extra sour cream and cheese (because it’s already in there).
Warm up with these Broccoli Cheese Twice-Baked Potatoes, and you won’t even pay attention to how gross the weather is outside.
*Click on recipe card to enlarge or right click to save.