Twice Baked Potatoes

8 servings
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  • 4 medium sized russet potatoes, baked
  • 1 cup Roth® Prairie Sunset® Cheese, shredded
  • ¼ cup broccoli, ½ inch florets
  • 2 tablespoons heavy cream
  • 2 tablespoons parsley, chopped
  • Salt and pepper to taste
  • hot sauce to taste
  • 2 tablespoons butter, melted


  1. Heat oven to 375˚F.
  2. Cut potatoes in half lengthwise and scoop out centers into a bowl. Add Prairie Sunse cheese, broccoli, cream, parsley, salt, pepper, and hot sauce and mix thoroughly. Evenly distribute mixture back into potato skins.
  3. Bake until cheese is melted, approximately 15 minutes. Brush tops of potatoes with butter.