Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.
Prep Time: 15 mins
Cook Time: 1 hour, 1 min
Total Time: 1 hour, 16 mins
Yield: 8 twice-baked potatoes
Ingredients
- 4 medium russet potatoes, washed well and dried
- 1 teaspoon olive oil
- 3 and 1/2 tablespoons salted butter, very soft
- 1/2 cup non-fat Greek yogurt
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon 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, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
- Place
potatoes in a small baking dish and bake for 1 hour, or until soft.
Remove from oven and set aside to cool. Once the potatoes are cool
enough to safely handle, slice each one in half, lengthwise. Scoop out
the potato pulp and place it into a large bowl, being careful to leave
the skins intact. Rub the outsides of the potato skins with a little
olive oil. Place the skins on the prepared baking sheet and set aside.
- Add
the butter to the potato pulp and mash – using an electric mixer or a
potato masher – until fairly smooth; add Greek yogurt, buttermilk, salt,
pepper, chives, garlic powder, onion powder, dried onion flakes, dill
weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling
evenly among the potato shells then top with remaining cheese. Bake for
20-25 minutes or until the cheese is melted and the potatoes are heated
through. Serve at once!