Broccoli and Cheddar Twice-Baked Potatoes
Golden, creamy potatoes filled with a cheesy broccoli mixture. Crispy skin encases fluffy, spiced mashed potatoes studded with tender broccoli and melted cheddar.
Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
- 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 1/2 cups cooked broccoli, chopped into bite-size pieces
- 2 cups cheddar cheese, shredded
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Bake whole potatoes for 1 hour until soft.
- Cool potatoes, then halve and scoop pulp into a bowl.
- Rub potato skins with olive oil and place cut-side up on baking sheet.
- Mash potato pulp with butter, yogurt, buttermilk, salt, pepper, and spices.
- Fold in broccoli and half the cheese.
- Fill potato skins with mixture, top with remaining cheese.
- Bake for 25-30 minutes until golden and crispy.
Notes
Use leftover cooked broccoli from frozen for convenience
Add a bit of milk if mixture feels too dry
Can substitute smoked paprika for extra flavor
Add a bit of milk if mixture feels too dry
Can substitute smoked paprika for extra flavor