Name: Maine Twice-Baked Potatoes
Ingredients: 6 Maine Russet Potatoes; 1 Tablespoon olive oil; 1 Small Onion; 1/2 Head Broccoli; 1 Cup Pepper jack cheese; 1 Cup Sharp cheddar cheese; 1/3 Cup warm milk; 1 tablespoon butter; Freshly ground black pepper

Makes 12 servings as a side dish, 6 servings as a meal.

Maine Twice-Baked Potatoes

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Difficulty: Intermediate

Ingredients

6 Maine Russet Potatoes
1 Tablespoon olive oil
1 Small Onion (Finely Chopped)
¹⁄₂ Head Broccoli (cut into small pieces and steamed)
1 Cup Pepper jack cheese (Shredded)
1 Cup Sharp cheddar cheese (Shredded)
¹⁄₃ Cup warm milk
1 tablespoon butter
Freshly ground black pepper (To Taste)

Instructions

Preheat oven to 400 degrees F.
Pierce holes in the potatoes and bake for 45 to 60 minutes, depending on size.
In a skillet over medium heat, warm the oil. Add the onions and cook until golden.
Reduce oven temperature to 350 degrees F.
When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a thin shell.
Mix the pulp with cooked onions, broccoli, cheeses, milk, butter, and pepper.
Stuff the potato shells and place them on a greased baking sheet.
If filling is warm, bake for 10 to 15 minutes. If filling is cool, bake for 20 to 30 minutes.

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