Elevate your baked potato game with these delicious Cheesy Broccoli and Cheddar Twice-Baked Potatoes! Perfect as a hearty side dish or a satisfying main course, this recipe combines fluffy potato with tangy Greek yogurt, buttermilk, and a medley of savory seasonings. Stuffed with tender broccoli and melted cheddar cheese, each bite is a burst of creamy, cheesy goodness. Whether you’re serving it at a dinner party or enjoying it as a cozy weeknight meal, these twice-baked potatoes are sure to impress. Easy to make and packed with flavor, they’re a tasty way to add more veggies to your plate.
Ingredients:
- 4 medium-sized russet potatoes, thoroughly cleaned and dried.
- 1 teaspoon olive oil
- 3 1/2 tablespoons salted butter, softened
- 1/2 cup non-fat Greek yogurt
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon black 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, divided
- 2 cups cheddar cheese, shredded, divided
Instructions:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Rub the potatoes with the olive oil and place them directly on the oven rack.
- Cook in the oven for 50 to 60 minutes, or until the potatoes are soft and easily pierced with a fork.
- Prepare the Filling:
- Once the potatoes are cool enough to handle, slice each potato in half lengthwise.
- Gently remove the flesh from the potatoes, ensuring to leave a thin layer of potato inside the skins to keep their structure intact.
- Transfer the removed potato to a large bowl.
- Mash the Potatoes:
- Add the softened butter, Greek yogurt, and buttermilk to the bowl with the scooped potato.
- Season with salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Mix well to combine.
- Add the Broccoli and Cheese:
- Stir in 1 cup of the chopped, cooked broccoli and 1 1/2 cups of the shredded cheddar cheese into the potato mixture. Mix until well combined.
- Stuff the Potatoes:
- Spoon the filling back into the potato skins, dividing it evenly among the potato halves. Top each filled potato with the remaining chopped broccoli and a sprinkle of the remaining 1/2 cup cheddar cheese.
- Bake Again:
- Arrange the filled potatoes on a baking sheet and put them back in the oven.
- Bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden and bubbly.
- Serve:
- Remove the potatoes from the oven and let them cool slightly before serving. Enjoy them warm as a delicious side dish or a satisfying vegetarian main course.
Conclusion:
These Cheesy Broccoli and Cheddar Twice-Baked Potatoes are a perfect combination of creamy, cheesy, and savory flavors with a hint of freshness from the broccoli. They are not only a great way to use up leftover baked potatoes, but also a fantastic way to get more veggies into your meal. Serve them as a side dish with your favorite protein or enjoy them on their own for a comforting and filling meal. With their delicious taste and easy preparation, they are sure to become a favorite in your recipe collection. Enjoy the ultimate comfort food with these delectable twice-baked potatoes!
Cheesy Broccoli and Cheddar Twice-Baked Potatoes
Ingredients
- 4 medium-sized russet potatoes thoroughly cleaned and dried.
- 1 teaspoon olive oil
- 3 1/2 tablespoons salted butter softened
- 1/2 cup non-fat Greek yogurt
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon black 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, divided
- 2 cups cheddar cheese shredded, divided
Instructions
- Bake the Potatoes:
- o Preheat your oven to 400°F (200°C).
- o Rub the potatoes with the olive oil and place them directly on the oven rack.
- o Cook in the oven for 50 to 60 minutes, or until the potatoes are soft and easily pierced with a fork.
- Prepare the Filling:
- o Once the potatoes are cool enough to handle, slice each potato in half lengthwise.
- o Gently remove the flesh from the potatoes, ensuring to leave a thin layer of potato inside the skins to keep their structure intact.
- o Transfer the removed potato to a large bowl.
- Mash the Potatoes:
- o Add the softened butter, Greek yogurt, and buttermilk to the bowl with the scooped potato.
- o Season with salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Mix well to combine.
- Add the Broccoli and Cheese:
- o Stir in 1 cup of the chopped, cooked broccoli and 1 1/2 cups of the shredded cheddar cheese into the potato mixture. Mix until well combined.
- Stuff the Potatoes:
- o Spoon the filling back into the potato skins, dividing it evenly among the potato halves. Top each filled potato with the remaining chopped broccoli and a sprinkle of the remaining 1/2 cup cheddar cheese.
- Bake Again:
- o Arrange the filled potatoes on a baking sheet and put them back in the oven.
- o Bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden and bubbly.
- Serve:
- o Remove the potatoes from the oven and let them cool slightly before serving. Enjoy them warm as a delicious side dish or a satisfying vegetarian main course.