Food & Cooking Recipes Lunch Recipes Twice-Baked Potatoes with Broccoli 3.8 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time. Ingredients 12 small russet potatoes (about 8 ounces each), pierced with a fork Coarse salt 2 heads broccoli (1 ¼ to 1 ½ pounds each), trimmed and cut into florets ¾ cup unsalted butter (1 ½ sticks), softened ¼ cup extra-virgin olive oil Freshly ground pepper Directions Preheat oven to 400 degrees. Bake potatoes until tender, about 1 hour. Let cool slightly on a wire rack. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli, and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside. Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl. Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes. Serve immediately. Cook's Notes Stuffed potatoes can be made a day ahead and refrigerated; bake them for about thirty minutes to heat through. Rate it Print