Ingredients
Potatoes
- 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
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set aside.
- Bake the Potatoes: Place the washed and dried potatoes in a small baking dish. Bake for 1 hour, or until the potatoes are soft throughout. This step ensures the potatoes are tender and ready to be filled and baked again.
- Cool and Slice: Remove the potatoes from the oven and let them cool until safe to handle. Slice each potato in half lengthwise.
- Scoop and Prepare Skins: Using a spoon, gently scoop out the potato pulp from each half, placing the pulp in a large bowl. Be careful to leave the potato skins intact. Rub the outside of each potato skin with a little olive oil, then place the skins on the prepared baking sheet.
- Make the Filling: Add the soft butter to the potato pulp and mash until fairly smooth using an electric mixer or potato masher. Mix in the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Then fold in 1 cup of chopped cooked broccoli and 3/4 cup of shredded cheddar cheese.
- Stuff the Potatoes: Evenly divide the filling among the potato shells, mounding the mixture nicely. Top each potato half with the remaining broccoli and shredded cheddar cheese.
- Bake Again: Return the stuffed potatoes to the oven and bake for 20–25 minutes, or until the cheese is melted and the potatoes are heated through.
- Serve: Remove from the oven and serve immediately while hot and melty. Enjoy your broccoli and cheddar twice-baked potatoes as a main course or a hearty side.
Notes
- You can prepare the potatoes a day ahead; refrigerate, then bake the second time when ready to serve.
- Add crumbled cooked bacon for extra flavor.
- Make it vegetarian by sticking to the core ingredients; just be sure your cheese is vegetarian-friendly.
- The filling can be adjusted to include other vegetables or different cheese blends.
- Serve with a fresh salad to round out the meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 twice-baked potato
- Calories: 260
- Sugar: 2g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg