Broccoli and Cheddar Twice-Baked Potatoes
User Reviews
4.9
Broccoli and Cheddar Twice-Baked Potatoes
Description
This recipe starts by baking whole russet potatoes until tender. After cooling enough to handle, the potatoes are halved lengthwise and their pulp scooped out, leaving intact skins. The pulp blends with butter, Greek yogurt, buttermilk, salt, pepper, a selection of dried herbs and spices, chopped cooked broccoli, and half of the shredded cheddar cheese.
The seasoned mixture is evenly spooned back into the potato skins, topped with remaining cheddar, and baked again until cheese melts and potatoes reheat through. The final result is a creamy and flavorful filling contrasted by a slightly crisp potato skin. The varied spices and herbs enhance the savory flavor profile while broccoli adds texture and freshness.
These twice-baked potatoes pair well with grilled or roasted meats or can be a hearty vegetarian option on their own. The recipe notes suggest using sour cream instead of Greek yogurt or swapping cheddar for other cheese varieties, allowing for flavor customization.
Ingredients
- 4 medium russet potato washed and dried
- 2 teaspoons olive oil
- 4 Tablespoons (57g) butter very soft, salted
- 1/2 cup (113g) Greek yogurt non-fat
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon chives dried
- 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 broccoli chopped into bite-size pieces, divided, cooked
- 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!
Notes
- Sour cream can replace Greek yogurt for a tangier flavor.
- Cheddar cheese may be substituted with other types as preferred.
User Reviews
Overall Rating
4.9
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