Description
These Broccoli and Cheddar Twice-Baked Potatoes are a delicious and comforting side dish featuring tender russet potatoes loaded with a creamy mixture of Greek yogurt, buttermilk, and a blend of savory spices, mixed with vibrant broccoli and melted sharp cheddar cheese. Perfect for a hearty snack or a flavorful accompaniment to any meal.
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
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a small baking sheet with parchment paper and set it aside.
- Bake Potatoes: Place the whole russet potatoes in a small baking dish and bake them for approximately 1 hour, or until they are soft when pierced with a fork.
- Cool and Hollow Potatoes: Remove the baked potatoes from the oven and let them cool until they can be handled safely. Slice each potato in half lengthwise and carefully scoop out the pulp, keeping the skins intact. Rub the outside of each skin with olive oil and place them on the prepared baking sheet.
- Make the Filling: In a large bowl, mash the scooped potato pulp with softened butter using an electric mixer or potato masher until mostly smooth. Add the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, paprika, chopped cooked broccoli (save some for topping if desired), and half of the shredded cheddar cheese. Mix well to combine all ingredients evenly.
- Stuff the Potato Skins: Divide the filling evenly among the hollowed-out potato skins, filling each shell generously. Top each stuffed potato with the remaining shredded cheddar cheese.
- Bake the Twice-Baked Potatoes: Place the filled potato skins on the baking sheet back into the oven. Bake for 20-25 minutes or until the cheese is melted, bubbly, and the potatoes are heated through.
- Serve: Remove from the oven and serve immediately while warm for the best flavor and texture.
Notes
- Russet potatoes are ideal for baking due to their fluffy interior.
- Use non-fat Greek yogurt for a creamy texture with less fat.
- Pre-cook broccoli by steaming or boiling until tender before adding it to the filling.
- Feel free to substitute buttermilk with milk plus a teaspoon of lemon juice if unavailable.
- Ensure the potato skins are rubbed with olive oil to crisp them up during the second bake.
- Double the cheese topping for an extra cheesy finish if desired.
Nutrition
- Serving Size: 1 half twice-baked potato
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
