Description
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting, hearty dish perfect as a main or side. Crispy baked russet potatoes are hollowed out and filled with a creamy mixture of soft butter, Greek yogurt, buttermilk, and a flavorful blend of herbs and spices, combined with tender cooked broccoli and sharp cheddar cheese. Then, they’re baked again until golden and melty. This recipe makes a delicious and satisfying meal packed with flavor and texture.
Ingredients
Scale
Potatoes and Topping
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
- 1 and 1/2 cups cooked broccoli, chopped into bite-size pieces, divided
- 2 cups cheddar cheese, shredded, divided
Filling Mixture
- 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
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 the later use of baking the stuffed potatoes.
- Bake the Potatoes: Place the washed and dried russet potatoes in a small baking dish and bake for about 1 hour, or until the potatoes are soft throughout and tender when pierced with a fork.
- Cool and Slice: Remove the baked potatoes from the oven and allow them to cool enough to handle safely. Using a sharp knife, slice each potato in half lengthwise.
- Scoop and Prepare Skins: Carefully scoop out the inside pulp of each potato half with a spoon, putting the pulp into a large mixing bowl, while keeping the potato skins intact. Lightly rub the outside of each potato skin with olive oil and arrange them on the prepared baking sheet.
- Make the Filling: To the potato pulp, add the very soft salted butter and mash the mixture until fairly smooth using an electric mixer or potato masher. Then mix in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, and paprika until well combined. Finally, fold in 1 cup of the cooked chopped broccoli and 3/4 cup of the shredded cheddar cheese.
- Stuff the Potatoes: Spoon the filling evenly into the potato skins, mounding the mixture nicely. Top each filled potato half with the remaining 1/2 cup of chopped 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 on top is melted, bubbly, and the potatoes are heated through.
- Serve: Remove the twice-baked potatoes from the oven and serve immediately while hot and melty. Enjoy them as a tasty main dish or a hearty side to your meal.
Notes
- To ensure even baking, select potatoes that are similar in size.
- Make sure the butter is very soft or at room temperature for easier mixing with the potato pulp.
- Using Greek yogurt and buttermilk adds creaminess with less fat compared to heavy cream.
- Feel free to substitute cheddar cheese with your favorite cheese like Monterey Jack or mozzarella for a different flavor.
- Leftover twice-baked potatoes can be refrigerated for up to 3 days and reheated in the oven for best texture.
