Description
Deliciously creamy and flavorful broccoli and cheddar twice-baked potatoes. This recipe features tender russet potatoes filled with a rich mixture of butter, Greek yogurt, buttermilk, and a blend of aromatic spices, complemented by cooked broccoli and melted cheddar cheese. Perfect as a hearty side dish or a satisfying main course.
Ingredients
Scale
Potatoes and Preparation
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
Filling
- 4 tablespoons (57g) salted butter, very soft
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried 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 into bite-size pieces, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set aside for later use.
- Bake the Potatoes: Place the washed and dried russet potatoes in a small baking dish. Bake in the preheated oven for 1 hour, or until the potatoes are soft throughout. This ensures the potatoes are cooked and tender enough to be scooped and refilled.
- Cool and Slice: Remove the baked potatoes from the oven and allow them to cool until they are safe to handle. Once cooled, slice each potato lengthwise into halves.
- Scoop and Prepare Skins: Carefully use a spoon to scoop out the potato pulp from each half, placing it into a large mixing bowl. Be sure to keep the skins intact. Rub the outside of each hollowed potato skin with olive oil, then place the skins on the lined baking sheet.
- Make the Filling: Add the very soft butter to the potato pulp and mash until fairly smooth using an electric mixer or potato masher. Incorporate the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, and paprika. Gently fold in 1 cup of the chopped cooked broccoli and 3/4 cup of shredded cheddar cheese to complete the filling.
- Stuff the Potatoes: Evenly divide the prepared filling among the potato skins, mounding the mixture nicely. Top each stuffed potato half with the remaining 1/2 cup cooked broccoli and 1 1/4 cup of shredded cheddar cheese for a deliciously cheesy finish.
- Bake Again: Return the stuffed potatoes on the baking sheet to the oven. Bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and the potatoes are heated thoroughly.
- Serve: Remove the twice-baked potatoes from the oven and serve immediately while hot and melty. These make a wonderful main dish or hearty side to complement your meal.
Notes
- You can prepare the potatoes and filling in advance, then bake them just before serving to save time.
- For extra flavor, consider adding cooked bacon bits or green onions on top before the second bake.
- Ensure potatoes are fully cooled before scooping to avoid breaking the skins.
- If you prefer a smoother filling, you can blend the potato mixture before folding in broccoli and cheese.
- Substitute cheddar cheese with your favorite variety, such as mozzarella or pepper jack, for a different flavor profile.
