Broccoli and Cheddar Twice-Baked Potatoes
This recipe for broccoli and cheddar twice-baked potatoes is a comforting and satisfying dish that’s perfect for any occasion. With creamy mashed potatoes mixed with savory broccoli and gooey cheddar cheese, these potatoes are sure to become a family favorite. Plus, they’re easy to make and can be customized to suit your taste preferences.
Ingredients:
- 4 russet potatoes
- 1 tsp olive oil
- 3 1/2 tsp salted butter, softened
- 1/2 cup fat-free Greek yogurt
- 1/4 cup milk
- 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 onion flakes
- 1/2 tsp dill weed
- 1/2 tsp paprika
- 1/2 cup cooked broccoli, chopped and divided
- 2 cups shredded cheddar cheese, divided
Instructions:
- Preheat the oven to 400 degrees Fahrenheit. Line a small baking tray with parchment paper and set aside.
- Place the potatoes in a small baking dish and bake for 1 hour or until tender. Remove from the oven and allow to cool slightly. Once cool enough to handle, cut each potato in half lengthwise and carefully scoop out the flesh, leaving the skins intact. Rub the outside of the potato skins with olive oil and place them on the prepared baking tray.
- In a large bowl, mash the potato flesh with the softened butter until fairly smooth. Add the Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, paprika, half of the chopped broccoli, and 3/4 cup of shredded cheddar cheese. Mix until well combined.
- Divide the potato mixture evenly among the potato skins, filling each one generously. Top each potato with the remaining shredded cheddar cheese and the remaining chopped broccoli.
- Bake for 20-25 minutes or until the cheese is melted and bubbly, and the potatoes are heated through.
- Serve the broccoli and cheddar twice-baked potatoes hot, garnished with additional chives or paprika if desired.
Enjoy your delicious and comforting meal!