Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes
Broccoli and Cheddar Twice-Baked Potatoes
You could attempt to resist the temptation of consolation meals this time of 12 months… or, you may be like me, and just lean on into it. I vote lean. those broccoli and cheddar twice-baked potatoes are just looking forward to your embrace. apart from making you drool, those toddlers are certain to satisfy any tacky/carby/relaxed meals cravings.



Confession: My first broccoli and cheddar two times-baked potato become from a Wendy’s (force-thru). have you ever ever had one of those? in reality… they'll just be broccoli and cheddar baked potatoes. i can’t keep in mind. factor is, they were pretty good, however my home made model is 1,000,000 instances higher!

These twice-baked potatoes are:
  • Creamy
  • Crispy
  • Cheesy
  • Comforting
  • And so convenient
Each little potato boat is loaded with silky smooth mashed potatoes, broccoli (for our veggie fix!), and tons of cheesy goodness. These are the best!

Twice-baked potatoes, much like biscotti, require two – almost back to back – baking sessions. Thus, they are “twice-baked”. The first baking session is to soften the potatoes; you’ll need their centers to be soft enough to be easily scooped out.


Broccoli and Cheddar Twice-Baked Potatoes
Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

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

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.

2. 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.

3. 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

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.