Cheesy Twice-Baked Potato and Broccoli Casserole

Ingredients

• Russet potatoes

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Broccoli

  Frozen, chopped, unprepared

  2 ½ cup or 390g

• Cheddar cheese

  1 cup, shredded or 113g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 cup, chopped or 400g

Directions

1. Preheat the oven to 400°F. Wash and dry the potatoes, then pierce them with a fork.
2. Wrap each potato in foil and place on a baking sheet. Bake for 40-60 minutes until fork-tender.
3. Reduce oven temperature to 350°F. Spray a 13x9-inch casserole dish with nonstick spray and set aside.
4. Once potatoes are cool, peel and discard the skins. Mash the flesh with sour cream, milk, pepper, salt, garlic powder, and onion powder until smooth.
5. Cook the frozen broccoli according to package instructions.
6. Spread mashed potatoes in the casserole dish. Top with 1/2 cup each of cheddar and mozzarella cheese, and half of the scallions.
7. Layer broccoli on top, then add remaining cheeses and scallions.
8. Bake for 15-20 minutes until heated through and cheese is melted.

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