Cheese and Broccoli Twice Baked Potatoes

Baked potatoes are such a simple, budget-friendly meal. I love prepping these at the beginning of the week so I can pack them for lunch or enjoy them as a light dinner. The combination of smoky bacon and sharp, nutty white cheddar makes these potatoes irresistible. The broccoli adds extra fiber while the cottage cheese provides a great amount of added protein.

1. Preheat oven to 425. Line a baking sheet with parchment paper. Use a fork to poke a few holes into each potato. Place potatoes on top of the prepared baking sheet and rub with olive oil; season on all sides with kosher salt. Bake for 50-55 minutes, or until the potatoes are fork-tender and the skin is golden brown.

2. Meanwhile, blanch chopped broccoli in salted boiling water for 2 minutes; then drain. Run cold water over the broccoli and drain again.

3. Place broccoli in a large mixing bowl along with the cottage cheese, cheddar, bacon, sour cream, green onion, salt and pepper. Stir to combine.

4. Once potatoes are ready, remove from oven and allow to rest on the baking sheet for 10 minutes. Cut the potatoes in half horizontally and scoop out some of the flesh into the bowl with the broccoli mixture. Stir again to combine.

5. Scoop potato/broccoli mixture back into the potato shells and bake for 15 minutes longer.

6. Finish potatoes with a sprinkle of smoked paprika and additional chopped bacon and sliced green onion, if desired.

Cheese and Broccoli Twice Baked Potatoes

Makes 8

All you need:

4 medium-sized russet potatoes, scrubbed clean

Olive oil

Kosher salt

2 cups chopped broccoli florets

1 cup cottage cheese

1/2 cup thick-cut shredded cheddar cheese

1/4 cup cooked chopped bacon (plus more for garnish)

2 tablespoons sour cream (or plain Greek yogurt)

2 green onions, sliced (plus more for garnish)

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

All you do:

1. Preheat oven to 425. Line a baking sheet with parchment paper. Use a fork to poke a few holes into each potato. Place potatoes on top of the prepared baking sheet and rub with olive oil; season on all sides with kosher salt. Bake for 50-55 minutes, or until the potatoes are fork-tender and the skin is golden brown.
2. Meanwhile, blanch chopped broccoli in salted boiling water for 2 minutes; then drain. Run cold water over the broccoli and drain again.
3. Place broccoli in a large mixing bowl along with the cottage cheese, cheddar, bacon, sour cream, green onion, salt and pepper. Stir to combine.
4. Once potatoes are ready, remove from oven and allow to rest on the baking sheet for 10 minutes. Cut the potatoes in half horizontally and scoop out some of the flesh into the bowl with the broccoli mixture. Stir again to combine.
5. Scoop potato/broccoli mixture back into the potato shells and bake for 15 minutes longer.
6. Finish potatoes with a sprinkle of smoked paprika and additional chopped bacon and sliced green onion, if desired.