Broccoli and Cheddar Twice-Baked Potatoes is a simple and delicious recipe. These super-simple potatoes get filled with broccoli and shredded cheese, a tasty and easy side dish. Twice-baked potatoes, identical to biscotti, involve two baking sessions-nearly back to back. The first baking session is to cook the potatoes; you’ll need to make their cores smooth enough to scoop out quickly.
This time of year, you can try to avoid the temptation of comfort food or, you can be like me and just rely on it. Such twice-baked broccoli and cheddar potatoes just await your embrace. Apart from making you drool, these babies can surely satisfy your cravings for cheesy, carby, and cozy food.
Ingredients:
4 medium (washed and dried) russet potatoes
1 tsp olive oil
3 1/2 tbsp of salted butter
1/2 cup non-fat Greek yogurt
1/4 cup buttermilk
1/2 tsp salt
1/2 tsp pepper
3/4 tsp chives
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
1/2 tsp dried dill weed
1/2 tsp paprika
1 1/2 cups cooked chopped broccoli, divided
2 cups of shredded cheddar cheese, divided
Directions:
Preheat oven at about 400 degrees F. Line a small parchment-papered baking sheet; set aside.
In a small baking dish, put the potatoes and bake for 1 hour, or until tender. Take away from the oven and set aside to cool. Slice each in half, lengthwise, after the potatoes are cool enough to handle safely. Scoop out the pulp of the potato and put it in a large bowl, taking care to keep the skins intact. Rub a little of olive oil on the outsides of the potato skins. Place the skins onto the baking sheet prepared and set aside.
Add the butter to the pulp and mash, use an electric mixer or potato masher, until smooth. Add the Greek yogurt, buttermilk, salt, pepper, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli, and 3/4 cup cheese. Divide the filling equally between the shells of potatoes then finish with the remaining cheese. Bake for 20-25 minutes or before you melt the cheese and cook the potatoes up. Serve.
Note:
You can use sour cream rather than the Greek yogurt. You can use virtually any other cheese instead of the cheddar.
Ingredients
- 4 medium (washed and dried) russet potatoes
- 1 tsp olive oil
- 3 1/2 tbsp of salted butter
- 1/2 cup non-fat Greek yogurt
- 1/4 cup buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 tsp chives
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried onion flakes
- 1/2 tsp dried dill weed
- 1/2 tsp paprika
- 1 1/2 cups cooked chopped broccoli, divided
- 2 cups of shredded cheddar cheese, divided
Instructions
Preheat oven at about 400 degrees F. Line a small parchment-papered baking sheet; set aside.
In a small baking dish, put the potatoes and bake for 1 hour, or until tender. Take away from the oven and set aside to cool. Slice each in half, lengthwise, after the potatoes are cool enough to handle safely. Scoop out the pulp of the potato and put it in a large bowl, taking care to keep the skins intact. Rub a little of olive oil on the outsides of the potato skins. Place the skins onto the baking sheet prepared and set aside.
Add the butter to the pulp and mash, use an electric mixer or potato masher, until smooth. Add the Greek yogurt, buttermilk, salt, pepper, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli, and 3/4 cup cheese. Divide the filling equally between the shells of potatoes then finish with the remaining cheese. Bake for 20-25 minutes or before you melt the cheese and cook the potatoes up. Serve.
Note:
You can use sour cream rather than the Greek yogurt. You can use virtually any other cheese instead of the cheddar.
