Who would have thought a twice baked potato without cheese or bacon would be so good? I mean, technically these aren’t twice baked potatoes since I cheat and microwave them whole and then bake them once they’re stuffed. Time is money as they say, and sure, if you have time to bake your potatoes for an hour and THEN do the rest, go right ahead.
Time: 35 min (or possibly faster depending on your microwave)
Makes: 4 servings
You will need:
- 2 large baking potatoes
- 3/4 cup broccoli- in tiny florets
- 1 shallot- finely minced
- 1 clove garlic- finely minced
- 1/2 cup sour cream
- 2 tbsp butter, melted, divided
- 1/4 – 1/2 tsp salt
- pepper- several generous grinds
Give potatoes a good scrub. Microwave them whole on high heat until tender (if you gently squeeze them they will squish). I drape them in a damp paper towel, as I find it keeps the skin from getting tough. In my microwave, this takes 15 minutes. I have the smallest, cheapest microwave because I mostly use it to reheat tea (which takes 1 1/2 minutes). In your microwave it may take considerably less time.
While potatoes are cooking, preheat oven to 450F. Mince onion and garlic and set aside. Cut broccoli into tiny florets and return to measuring cup, add water until broccoli is just covered. Melt butter and set aside.
When potatoes are cooked, remove from microwave. You can let them cool a bit until they are easier to handle if desired. Cut potatoes in half and carefully remove the majority of the flesh, placing in a medium bowl. Brush the outside of the potato skin with butter.
Microwave broccoli until hot, bright green and just tender crisp (2 minutes in my microwave). Drain.
Combine potato with broccoli, 1 tbsp melted butter, 1/2 cup sour cream, shallot, garlic, salt and pepper. Mix together until combined.
Gently spoon mixture back into potato skins. Brush the top with remaining butter.
Bake for 20 minutes at 450F until potatoes have little golden peaks. Eat as a side with whatever else you happen to be making.