These twice baked potatoes are decadent & delicious. They pair great with a simple green salad or a hearty steak dinner. A great addition to your next BBQ!

Ingredients:

3-4 large russet potatoes, scrubbed clean

1/2 cup sour cream (I recommend Daisy brand)

1/2 cup cream cheese, softened

1/2 cup melted butter

1/2 cup sharp cheddar, grated

1/4 cup gruyere, grated

1 small head of broccoli

Sea salt

Table salt

Pepper

Paprika

Olive oil

To Make:

Preheat oven to 400

Rub each potato with olive oil and sprinkle with sea salt.

Gently poke each potato with a fork, then wrap in aluminum foil.

Bake up to one hour until potatoes are tender.

While potatoes are baking, bring a pot of salted water to a boil.

Cut the stem off the broccoli head and place the broccoli florets into the boiling water.

Boil for 2 minutes then remove and place in a bowl of ice water. Set aside.

Once potatoes are done baking, remove from oven and set aside until they are cool enough to handle. Keep oven heated at 400 for the second bake.

Once potatoes are cool enough to handle, remove them from foil and slice them in half.

Next, use a small paring knife to scoop out the middle of the potatoes (leave about 1/2 thickness around the edge of the potato skin so they are sturdy to hold the filling).

Place the potato filling that was scooped out into a large mixing bowl.

Add the sour cream, cream cheese, butter, salt, pepper & paprika to the bowl and mix well.

Add most of the grated cheeses, but reserve some for garnish.

Strain the broccoli well and fry any excess water with paper towels.

Gently stir the broccoli florets into the mixture.

Place the potato shells onto a baking sheet and scoop a healthy amount of filling into each shell.

Top each potato with the remaining cheese.

Bake for an additional 20-25 minutes until the potatoes are golden brown.

Top with salsa, bacon, jalapeños or any topping you love. Enjoy!