6 Servings 80 min Cook
6 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
1 Cup Sour Cream
1/2 Cup Lowfat Milk
1/2 Tsp Pepper
1/4 Tsp Salt
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
2 1/2 Cup chopped Broccoli
1 Cup, shredded Cheddar Cheese
1 Cup, shredded Mozzarella Cheese
4 Cup, chopped Scallions
Preheat the oven to 400 degrees F.
Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork.
Wrap each potato in foil, and place them on a baking sheet in the oven for 40-60 minutes, or until fork-tender.
Lower the oven to 350 degrees F and spray a 13x9-inch casserole with nonstick cooking spray, then set aside.
When the potatoes are cool enough to touch, peel the skins off and discard the skins.
Add the potato flesh to a large mixing bowl with the sour cream, milk, black pepper, salt, garlic powder, and onion powder.
Mash with a potato masher to a smooth consistency, or beat with an electric mixer until smooth.
Cook the frozen broccoli according to package directions.
Spread the mashed potatoes evenly in the prepared casserole dish.
Top the mashed potatoes with 1/2 cup of both cheese, and half of the green onions.
Place the broccoli on top of the cheese and green onion layer, then top the broccoli with the remaining ½ cup of both cheeses and the remaining green onions.
Bake for 15-20 minutes until heated through and the cheese is melted.
Enjoy!
Recipe inspired by: http://www.
skinnymom.
com/recipe-cheesy-twice-baked-potato-broccoli-casserole/
