Broccoli and Cheddar Twice-Baked Potatoes - middleeastsector
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Broccoli and Cheddar Twice-Baked Potatoes


An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes! These super easy potatoes are loaded with shredded cheese and broccoli! Such a delicious and simple side-dish! You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.

Confession: My first broccoli and cheddar twice-baked potato was from a Wendy’s (drive-thru). Have you ever had one of those? Actually… they may just be broccoli and cheddar baked potatoes. I can’t remember. Point is, they were pretty good, but my homemade version is 1,000,000 times better!



°4 red potatoes
°1 tsp olive oil
°3 and 1/2 tsp salted butter, very soft
°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
°1/2 tsp paprika
°1/2 cup cooked broccoli, chopped and divided
°2 C shredded cheddar cheese, divided



Heat oven to 400 degrees F. Place butter paper on a small baking sheet. Stand aside.

Place the potatoes in a small baking dish and bake for 1 hour or until tender. Remove from the oven and set aside to cool. Once the potatoes are fresh enough to handle safely, cut each bean in half lengthwise. Remove the core from the potato and place in a large bowl, taking care to leave the skin intact. Rub the outside of the potato skin with a little olive oil. Place the crust on the prepared baking sheet and set aside.

Add the butter to the potato pulp and purée with an electric mixer or potato masher until smooth enough; add the Gree yogurt, buttermilk, salt, pepper, chives, garlic, Onion powder, onion flakes, dill, paprika, broccoli and 3/4 c cheese. Spread the filling evenly in the potato skins and cover with the remaining cheese. Bake for 20 to 25 minutes or until the cheese is melted and the potatoes are completely hot.



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