I seem to have a renewed interest in broccoli and cauliflower lately. I am not sure why, but my "go-to" side dishes for the past few months have been either roasted broccoli or roasted cauliflower. If you are normally a lover of steamed veggies or microwaved veggies, I urge you to try roasting. Here's my recipe: Throw any veggies on a roasting pan with olive oil, sea salt and pepper and roast at 400 for 30 minutes. The only prep work involved is washing the vegetables and cutting into bite size pieces (both steps can be done ahead of time).
Anyway, last month I had several stalks of broccoli, but wanted somethig a little more substantial than just plain broccoli. I wanted lots of flavor and wanted it to be filling.
Anything stuffed into a potato with cheese is going to be delicious. Although it requires a little pre-planning (the potatoes have to bake for 50 minutes before stuffing) this whole dish can be made ahead of time. Everyone loves these potatoes.... men, women, teenagers and kids. You can make a big batch and the potatoes will save in the refrigerator for 3 - 5 days.
<span style="font-size: large;"><b id="internal-source-marker_0.6430991310626268"><a href="https://docs.google.com/document/d/1khlt7g8L80dfUDaUEcqVNdeJFgQuSsvLCrgXHb-7rH0/edit" target="_blank">
Smoky Broccoli Cheese Twice Baked Potatoes</a>
6 medium baking potatoes
1/2 c. sour cream
3 T. butter, softened
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 green onions, thinly sliced
1-1/2 cups cooked chopped broccoli
1 c. shredded cheddar cheese, reserve ¼ c. for topping
¾ c. shredded smoked Gouda, reserve ¼ c. for topping
Pierce potatoes and bake at 425° for 45-60 minutes or until soft. Cut potatoes in half. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and ¾ cup cheddar and ½ c. smoked Gouda cheese.
Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.</b>I</span>