Stuffed baked potatoes with broccoli, cheddar, and scallions from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Lesliehauser on March 30, 2020

    Ridiculously good. Added bacon. Cooked broccoli in 1tsp bacon fat. Only used 3 tbsp sour cream and 1/2 c cheddar, and no half and half or butter in the mashed potatoes and they were amazing and to die for. Entire family wants this for dinner again next week. I will always make mashed potatoes from roasted potatoes from here on out, they were light and fluffy, and I don’t usually like mashed or baked potatoes.

  • sturlington on April 22, 2014

    I bake my potatoes at a higher temperature so they don't take as long. This is an endlessly useful recipe that can be varied many ways. Variations that follow include potatoes stuffed with bacon, cabbage and cheddar, and stuffed with ham, peas and gruyere. I have also added spinach and mushrooms. Can substitute plain yogurt for sour cream. P286

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