Description
Delicious and comforting Broccoli and Cheddar Twice-Baked Potatoes featuring creamy mashed potato filling with Greek yogurt, buttermilk, and flavorful seasonings, topped with fresh broccoli and melted cheddar cheese. Perfect as a hearty main or satisfying side dish.
Ingredients
Scale
Potatoes and Oils
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
Filling Ingredients
- 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 for later use.
- Bake the Potatoes: Place the washed and dried russet potatoes in a small baking dish. Bake them in the preheated oven for 1 hour until the potatoes are soft throughout, ensuring they are tender for the filling.
- Cool and Slice: Remove the baked potatoes from the oven and allow them to cool until they can be handled safely. Then, slice each potato lengthwise into halves.
- Scoop and Prepare Skins: Carefully scoop out the potato pulp from each half using a spoon, placing the pulp into a large bowl while keeping the skins intact. Lightly rub the outside of each potato skin with olive oil, then arrange them on the prepared baking sheet.
- Make the Filling: Add the softened butter to the potato pulp and mash using an electric mixer or potato masher until fairly smooth. Stir in Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Fold in 1 cup of the chopped cooked broccoli and 3/4 cup of shredded cheddar cheese until combined.
- Stuff the Potatoes: Evenly divide the prepared filling among the potato skins, mounding the mixture generously. Top each with the remaining broccoli and shredded cheddar cheese.
- Bake Again: Place the stuffed potatoes back into the oven and bake for 20 to 25 minutes until the cheese is melted and the potatoes are heated through.
- Serve: Remove the twice-baked potatoes from the oven and serve immediately while hot and melty. Enjoy them as a satisfying main dish or a hearty side.
Notes
- Use russet potatoes for best texture and baking results.
- Make sure the butter is very soft to easily combine into the filling.
- You can substitute Greek yogurt with sour cream if preferred.
- The twice-baked potatoes can be prepared ahead of time, refrigerated, and baked before serving.
- Feel free to add cooked bacon bits or green onions for additional flavor.
