Cheesy Twice-Baked Potato and Broccoli Casserole

Ingredients

• Russet potatoes

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Sour cream

  Cultured

  1 cup or 230g

• 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

  Raw

  2 ½ cup chopped or 228g

• 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 degrees F. Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork.
2. Wrap each potato in foil, and place them on a baking sheet in the oven for 40-60 minutes, or until fork-tender.
3. Lower the oven to 350 degrees F and spray a 13x9-inch casserole with nonstick cooking spray, then set aside.
4. When the potatoes are cool enough to touch, peel the skins off and discard the skins.
5. Add the potato flesh to a large mixing bowl with the sour cream, milk, black pepper, salt, garlic powder, and onion powder.
6. Mash with a potato masher to a smooth consistency, or beat with an electric mixer until smooth.
7. Cook the frozen broccoli according to package directions.
8. Spread the mashed potatoes evenly in the prepared casserole dish. Top the mashed potatoes with 1/2 cup of both cheese, and half of the green onions.
9. Place the broccoli on top of the cheese and green onion layer, then top the broccoli with the remaining ½ cup of both cheeses and the remaining green onions.
10. Bake for 15-20 minutes until heated through and the cheese is melted. Enjoy!
11. Recipe inspired by: http://www.skinnymom.com/recipe-cheesy-twice-baked-potato-broccoli-casserole/