Caramelized Onion and Cheese Twice Baked Potatoes with Roasted Broccoli or Broccolini
These double-stuffed potatoes are a nutritious and comforting side dish to be shared or a wonderful meat-free, hearty entrée served as a lunch or supper.
- 4 large Russet potatoes, scrubbed
- Olive oil, for drizzling
- Salt and pepper
- 3 tablespoons butter
- 3 onions, thinly sliced
- 1/4 cup crème fraîche or heavy cream
- 1 cup shredded Fontina Val d’Aosta cheese or Gruyère cheese
- 1/2 cup grated Parmigiano Reggiano cheese (a handful)
- 1 head broccoli cut into 4-inch long thin spears or 2 bundles broccolini, trimmed
Pre-heat the oven to 400°F.
Rub the potatoes with a little oil; season with salt and pepper and prick the skins with a fork. Roast for 1 hour; cool to handle. Halve the potatoes lengthwise down the center.
Heat a large skillet with a lid over medium heat. Add the butter and melt; when it foams, add the onions and season with salt. Cover the pan and cook for 10 minutes, stirring occasionally. Uncover and cook 20 minutes more, stirring occasionally.
Scoop the flesh of the potatoes into a bowl, leaving the skins intact. Mash with salt, pepper, crème fraiche or cream and the Fontina or Gruyère. Arrange the potato skins on a baking sheet and top with
the Parmigiano Reggiano..
Coat the broccoli with a little olive oil; season with salt and pepper and roast to crispy at edges and tender, 20-25 minutes. Roast the potatoes on another rack at same time until brown and bubbly.
Serve the potatoes topped with the roasted broccoli spears.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit