Description
These Broccoli and Cheddar Twice-Baked Potatoes are a delicious twist on the classic baked potato, loaded with creamy, cheesy goodness and nutritious broccoli. Perfect as a side dish or a comforting meal on its own.
Ingredients
Scale
Potatoes:
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
Filling:
- 4 tablespoons (57g) salted butter, softened
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 1/2 cups cooked broccoli, chopped into bite-size pieces (divided)
- 2 cups cheddar cheese, shredded (divided)
Instructions
- Prepare the Potatoes: Preheat oven to 400°F (204°C). Line a small baking sheet with parchment paper. Bake potatoes for 1 hour until soft. Cool, slice in half, scoop out pulp, and rub skins with olive oil.
- Make the Filling: Mash potato pulp with butter. Add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill, paprika, broccoli, and cheddar. Mix well.
- Assemble and Bake: Fill potato shells, top with broccoli and cheddar. Bake at 400°F (204°C) for 20-25 minutes until cheese melts. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 340
- Sugar: 3g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
Keywords: Broccoli, Cheddar, Twice-Baked Potatoes, Side Dish, Comfort Food
