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Neely's Twice Baked Potatoes takes 25 minutes to prepare.

Neely's Twice Baked Potatoes takes 80 minutes to cook.

Neely's Twice Baked Potatoes makes 4 servings.

The ingredients for Neely's Twice Baked Potatoes are:

4 large russet potatoes, each about 3/4 pound each, well scrubbed
1/2 pound broccoli florets, blanched
4 tablespoons softened butter
1/2 cup sour cream (low fat)
1/2 cup shredded sharp Cheddar (low fat), plus extra for topping
1/2 cup shredded smoked Gouda, plus extra for topping
Salt and freshly ground black pepper

Here is how you make Neely's Twice Baked Potatoes:

Preheat the oven to 400 degrees F.Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour. Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy. Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes. Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Number of Servings: 4Recipe submitted by SparkPeople user SEH0041.

The nutritional information for Neely's Twice Baked Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 437.6

• Total Fat: 24.4 g
• Cholesterol: 78.2 mg
• Sodium: 950.5 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 4.7 g
• Protein: 16.2 g