Twice Baked Potatoes

These potatoes are great for using up leftovers. You can throw almost anything in and it'll be amazing. Sometimes I throw in chicken with spinach and some lemon juice or leftover taco meat with some beans and cheese. Really whatever!

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TWICE BAKED POTATOES

INGREDIENTS:

Potatoes:

• 6 large Potatoes

• 1 Tbsp Olive Oil

• 1 tsp Kosher Salt

Filling:

• 8 oz link of Sausage, diced

• 1 Garlic Clove, minced

• 1.5 cups Broccoli

• 1/2 cup Sour Cream

• 1/3 cup Half and Half, or Milk

• 2 Tbsp Butter, softened

• 1 tsp dried Minced Onion

• 1 tsp Garlic Powder

• 1/4 tsp Paprika

• 1/2 tsp Dried Parsley or Chives

• 1 tsp Salt

• 1/4 tsp Black Pepper

• 1/8 tsp White Pepper

• 1/2 tsp Tony’s Creole Seasoning

• 1/2 cup Shredded Cheese (you can use any kind you'd like)

*Additional 1/2 cup Shredded Cheese or so for topping potatoes.

INSTRUCTIONS:

1. In 9x13 baking pan, coat potatoes in olive oil and salt.

2. Bake at 400°F for 1 hour.

3. Let the potatoes cool for about 30 minutes, or until they are cooled enough to handle.

4. Meanwhile, sauté sausage with garlic and set aside.

5. Cook broccoli and cut into small little sized pieces.

6. Cut potatoes in half and scoop out the middle into a bowl. I like to leave a tad bit of potato on the sides to keep the skin sturdy.

7. Combine the potato filling with sausage, broccoli, sour cream, half and half, butter, and seasonings and cheese.

8. Mix until well combined.

9. Arrange the skins in the baking pan to fill.

10. Fill each skin generously with filling. Smooth over the top with a spoon or your hand.

11. Top with cheese and bake at 400°F for 20 minutes.