Hello! Welcome to Beyond Soy!
This time of year we tend to search for some good fall recipes. We love pairing heartier dishes with the cooler weather and changing leaves. These twice-baked potatoes, modified from Oprah's Cookbook to be easier to make, are perfect for a cool fall day (although in all honesty, we eat them any time of year). What we love most about these are the colors and flavors. Potatoes can sometimes be on the bland side, but these always come out so flavorful! Plus, this colorful dish is sure to wow any guests you are entertaining. Enjoy!
What You'll Need
- 2 large russet potatoes
- 1 crown broccoli
- 2 tbsp. sour cream
- 4 tbsp. cheddar cheese, grated
- 1/2 cup corn, frozen
- 2 tbsp. green onions, chopped
- 1 tsp. garlic powder
What To Do
- Preheat oven to 400 F.
- Poke potatoes with a fork and bake for 1 hour, until soft.
- Boil broccoli and corn separately until both are just cooked.
- Cut potatoes in half and scoop out the center; save the skins separately.
- In a separate bowl, mix the potato, sour cream, half the cheese, the corn, green onions, garlic powder, salt, and pepper.
- Scoop the filling back into the skins; top with broccoli and remaining cheese.
- Bake for 15 minutes.