Description
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and hearty dish perfect for a main course or a wholesome side. Soft baked russet potatoes are scooped out and mixed with creamy Greek yogurt, buttermilk, butter, and a flavorful blend of herbs and spices, then combined with tender cooked broccoli and sharp cheddar cheese. The filling is stuffed back into the potato skins and baked again until golden and melty, offering a deliciously cheesy and veggie-packed twist on a classic twice-baked potato.
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 it aside for later use.
- Bake the Potatoes: Place the washed and dried russet potatoes in a small baking dish and bake for 1 hour, or until the potatoes are soft and cooked through. This initial baking ensures tender potatoes ready for the twice-baked preparation.
- Cool and Slice: Remove the potatoes from the oven and allow them to cool until they are safe to handle. Then, slice each potato lengthwise in half.
- Scoop and Prepare Skins: Using a spoon, gently scoop out the potato pulp from each half into a large mixing bowl. Be careful to keep the potato skins intact. Rub the outside of each potato skin with olive oil and place them on the prepared baking sheet.
- Make the Filling: Add the softened butter to the potato pulp and mash until mostly smooth using an electric mixer or potato masher. Stir in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Fold in 1 cup of the cooked chopped broccoli and 3/4 cup of shredded cheddar cheese evenly.
- Stuff the Potatoes: Evenly divide the prepared filling among the potato skins, mounding the mixture nicely. Top each filled potato half with the remaining 1/2 cup of broccoli and 1 1/4 cups of shredded cheddar cheese for a cheesy finish.
- Bake Again: Return the stuffed potatoes to the oven and bake for 20 to 25 minutes, or until the cheese has melted and the potatoes are thoroughly heated.
- Serve: Remove the twice-baked potatoes from the oven and serve immediately while warm and melty. This dish can be enjoyed as a satisfying main course or a hearty side.
Notes
- To save time, you can bake the potatoes a day ahead and refrigerate them until ready to prepare the filling.
- For a vegetarian option, this recipe is already suitable as it contains no meat.
- Use sharp cheddar for a more pronounced cheese flavor or mild cheddar for a subtler taste.
- If you prefer a creamier texture, add a little extra buttermilk or Greek yogurt to the filling.
- Feel free to add other vegetables or cooked bacon bits for added flavor and texture.
- Make sure to handle the hot potatoes carefully to avoid burns during the scooping step.
