Cheddar, Vermont Raw Milk

Cheddar, Vermont Raw Milk

$15.00

Recipe Ideas:

@naomirosscooks Twice baked potatoes are a family favorite! 🥔🥔🧀🧀🥦🥦 Comfy and satisfying, this light entrée is loaded with veggies and boosted with the complex flavors of Cheese Guy Artisan Cheddar. @thecheeseguy #bakedpotato #cheese #broccoli #twicebakedpotatoes #cheddar #dairy #comfortfood #sponsored ♬ Natural Kindness - Relaxing Green Piano

Twice Baked Potatoes

Recipe by Naomi Ross

 

Ingredients:

10 Russet potatoes
½ stick (4 tablespoons) unsalted butter
2 teaspoons kosher salt
Freshly ground black pepper, to taste
½ cup sour cream
1 (24-ounce) package of frozen chopped broccoli, thawed and drained well
1 block The Cheese Guy Vermont Artisan Cheddar, shredded (about 2 cups)

 

Directions:

1. Preheat oven to 375°F. Scrub and pierce potatoes with a fork. Pre-bake or microwave until just tender: 45 minutes (each wrapped in foil)in a 375°F oven OR microwave for 15-17 minutes, turning every 5 minutes.


2. When cool enough to handle, cut potatoes in half lengthwise. Use a spoon to gently scoop out the potato flesh into a mixing bowl. Set aside hollowed-out potato skins on a parchment-lined baking sheet.


3. Add butter to warm potatoes, tossing until butter is melted and has coated potatoes. Add salt, pepper, and sour cream. Mash with a potato masher until mostly smooth. Fold in broccoli and ½ cup packed shredded cheddar.


4. Fill each potato skin with the mixture, mounding and packing it to capacity.


5. Use remaining shredded cheddar to top each of the stuffed potato skins. Reduce oven to 350°F and bake uncovered for 25 minutes. Broil for 1-2 minutes to brown cheese slightly before serving. Serve with additional sour cream and bacon flavored bits for topping.