Twice-Baked Potatoes with Broccoli
- 12 small russet potatoes (about 8 ounces each), pierced with a fork
- Coarse salt
- 2 heads broccoli (1 1/4 to 1 1/2 pounds each), trimmed and cut into florets
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Broccoli (2 heads)
- Russet potatoes, small (12)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Pepper, Freshly ground (1)
- Salt, Coarse (1)
- Dairy
- 4 cup unsalted butter (1 1/2 sticks), unsalted (3)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
4 people saved this recipe.
