Chef notes
The potato is one of the humblest foods, but it has the ability to be a superstar — especially when you add cheese and broccoli. This dish is a winner for kids of all ages and is as welcome on a holiday table as it is for a quick mid-week meal. This recipe is inspired by Jaime's Grandma Nina, who makes twice-baked potatoes every Christmas. I learned her secret of adding cream cheese, which guarantees creaminess. Use your leftover filling and either bake it off in a small dish or fold it into scrambled eggs for breakfast the next day.
Technique tips: You can stuff the potatoes and refrigerate them overnight. Bring to room temperature for an hour or so before baking. The best way to salt the potatoes before baking is to do it after they've been washed and they're still a little damp, so the salt sticks. Try to incorporate the cheeses into the potatoes while they're still hot so it all mixes together nicely.
Swap option: Swap in your favorite cheeses. Don't have leeks? Use onion or scallions instead.
Ingredients
- 6 medium russet potatoes (about 3 pounds)
- kosher salt
- 6 tablespoons unsalted butter
- 1 pound broccoli (about 2 large crowns), trimmed, tender stalks roughly chopped, florets cut into small pieces
- 1 medium leek, trimmed, halved lengthwise, washed, white and light green parts thinly sliced
- 1 clove garlic, thinly sliced
- 2 cups shredded sharp white cheddar cheese
- 4 ounces cream cheese
- 4 ounces fresh goat cheese
- freshly ground black pepper
Preparation
1.Preheat the oven to 425 F. Wash the potatoes and sprinkle with kosher salt (about 1 teaspoon total). Bake directly on the oven rack for 1 hour, or until tender.
2.Meanwhile, in a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the broccoli, leek and garlic and sweat for 1 minute. Season with a few generous pinches of salt and add 1/2 cup of water. Stir, then cover and reduce the heat to low. Steam for 5 minutes. The broccoli is done when it's tender yet still a little firm. Remove from the heat.
3.Set aside 1 cup of the cooked broccoli mixture. Transfer the remaining broccoli mixture to a food processor. Pulse until chopped but not pureed. Transfer the chopped broccoli to a large mixing bowl and add 1 cup of the shredded cheddar along with the cream cheese, goat cheese and the remaining 4 tablespoons of butter. Stir well and season with black pepper.
4.Once the potatoes have finished baking, carefully transfer to a platter to cool slightly, 5 to 10 minutes. Using a serrated knife, split the tops of the potatoes to expose the insides. Hold a potato half in a towel in one hand, and using a spoon, scoop out the insides and transfer them to the bowl with the broccoli mixture. Be careful not to tear the potato skin. Continue with the remaining potatoes. Arrange the empty skins on the platter. Mix the hot potato-broccoli mixture and check for seasoning with salt and pepper.
5.Using a spoon, fill the potato skins with the broccoli mixture. I like to overfill them slightly, as I love a fully stuffed potato! Top the potatoes with the remaining 1 cup of cheddar and the reserved broccoli mixture. You can hold the potatoes like this for up to 2 hours before baking.
6.Transfer the stuffed potatoes to a baking sheet lined with foil. Bake until the cheese is melted, the skin of the potatoes has slightly crisped and the potatoes are hot, 20 to 25 minutes. Serve immediately.
