Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli and Cheddar Twice-Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 56 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 twice-baked potato halves
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and flavorful side dish featuring soft baked russet potatoes filled with a creamy blend of Greek yogurt, buttermilk, spices, broccoli, and sharp cheddar cheese. The skins are crisped to perfection while the cheesy filling remains smooth and savory, making these twice-baked potatoes a perfect accompaniment for any meal or a satisfying vegetarian main.

Ingredients

Units Scale

Potatoes and Preparation

  • 4 medium russet potatoes, washed and dried
  • 2 teaspoons olive oil

Filling

  • 4 tablespoons (57g) salted butter, very soft
  • 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 and 1/2 cups cooked broccoli, chopped into bite-size pieces, divided
  • 2 cups cheddar cheese, shredded, divided

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 400°F. Line a small baking sheet with parchment paper and set it aside for later use.
  2. Bake the potatoes: Place the whole, washed russet potatoes in a small baking dish. Bake them in the preheated oven for about 1 hour or until the potatoes are soft when pierced with a fork.
  3. Cool and scoop potatoes: Remove the potatoes from the oven and allow them to cool until safe to handle. Slice each potato lengthwise in half. Carefully scoop out the pulp into a large bowl, making sure to keep the skins intact for stuffing.
  4. Prepare potato skins: Rub the outer sides of the hollowed potato skins with olive oil. Arrange the skins on the prepared baking sheet and set aside.
  5. Make the filling: Add the very soft butter to the potato pulp and mash until smooth using an electric mixer or potato masher. Then mix in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, 1 and 1/2 cups of the cooked broccoli, and 3/4 cup of the shredded cheddar cheese. Stir well to combine all ingredients evenly.
  6. Stuff the potato skins: Divide the filling evenly among the prepared potato skins, filling each shell generously.
  7. Add topping and bake: Sprinkle the remaining 1 and 1/4 cups of shredded cheddar cheese on top of the filled potato skins. Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
  8. Serve: Remove from the oven and serve the twice-baked potatoes immediately for the best taste and texture.

Notes

  • You can prepare the potatoes a day in advance by baking and scooping them, then refrigerate the filling and skins separately.
  • For extra flavor, you may add cooked bacon bits or green onions to the filling.
  • Ensure the potatoes are completely cooled before scooping to avoid breaking the skins.
  • Use sharp cheddar for a more pronounced cheese flavor.
  • Adjust the seasoning to taste, especially the salt, as cheese can be salty.

Nutrition

  • Serving Size: 1 twice-baked potato half
  • Calories: 340
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 45mg

Find it online: https://mealsbymia.com/broccoli-and-cheddar-twice-baked-potatoes-recipe/