Twice-Baked Potato Stuffed with Broccoli, Spinach & Cheese

The perfect combination of potatoes, cheese and vegetables — these stuffed twice-baked potatoes are a satisfying, simple dairy meal.

Years ago there was a tiny pizza shop called Benny’s next to my grandmother’s house in New York. It was the sort of place you could easily miss, but whenever I visited I always ordered pizza and fries. I love anything pizza-related, yet my mother often chose different items. On one visit she ordered a broccoli-stuffed baked potato. I asked to taste it and she pushed her plate toward me. The first bite was unforgettable: creamy potato, melted cheese and tender broccoli all worked together in perfect harmony.

For years I didn’t try to recreate that potato at home. Instead I kept ordering it at restaurants and was usually disappointed — the broccoli frequently arrived undercooked and too crunchy against the soft potato and cheese. After one too many unsatisfying versions, I decided either to drive back to New York to find the original shop or to recreate the dish myself. I chose the latter and developed this recipe.

This recipe is straightforward and comes together fairly quickly. I recommend sautéing the onions and broccoli first — it makes a noticeable difference in flavor and texture. These potatoes are best served fresh; if you want to prep ahead, you can bake the potatoes and prepare the filling in advance, but finish by baking them with cheese just before serving.

I prefer Idaho potatoes, but any baking potato will work. Instead of wrapping whole potatoes or boiling them, I slice them in half, place them cut-side down on a baking sheet and roast them. They develop a lightly crisped surface and cook faster than traditional whole baking methods.

I generally keep my stuffed baked potatoes simple, but feel free to customize with toppings your family enjoys. Kids like imitation bacon bits and a drizzle of spicy mayo; other options include diced tomatoes, cucumbers, chives or sour cream. Make it your own.

Broccoli, Spinach and Cheese Stuffed Twice-Baked Potatoes

Baked potato skins filled with cheesy vegetables and baked again — an easy, comforting dairy dish.

Ingredients

• 3 potatoes
• 1 onion, diced
• 3 tsp olive oil, divided
• Salt and pepper, to taste
• 1 cup frozen broccoli, defrosted
• 3/4 cup frozen spinach, defrosted
• 2 cups shredded cheese, divided
• 3 Tbsp feta cheese, crumbled
• 1/4 cup milk

Instructions

• Preheat the oven to 400°F (200°C). Drizzle 1 teaspoon of olive oil on a cookie sheet or baking tray and sprinkle with salt.
• Scrub the potatoes, pat them dry, and slice each in half. Place the halves cut-side down on the oiled sheet.
• Bake about 45 minutes, until the potatoes are fork-tender.
• Flip the potato halves and scoop out the insides, leaving the skins intact. Reserve the scooped potato for the filling.
• In a frying pan over medium heat, add the remaining 2 teaspoons olive oil and sauté the diced onion about 10 minutes until lightly browned. Season with salt and pepper. Add the defrosted broccoli and spinach and continue to sauté about 20 minutes until the vegetables are soft.
• Let the vegetable mixture cool slightly. Stir in 1 cup shredded cheese, the crumbled feta, the reserved scooped potato and the milk. Mix well, mashing the potato slightly to combine.
• Spoon the filling into the potato skins and top with the remaining shredded cheese.
• Bake an additional 10 minutes, or until the cheese is melted and the tops are heated through. Serve immediately.

Recipe by Faigy Murray

Servings: 3