Description
These Twice-Baked Potatoes with Broccoli and Cheddar are a comforting and satisfying side dish or light meal. Fluffy baked potato shells are filled with a creamy mixture of mashed potato, Greek yogurt, cheddar cheese, broccoli, and savory seasonings, then baked again until golden and bubbly.
Ingredients
Scale
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
- 4 tablespoons (57g) salted butter, very soft or room temperature
- 1/2 cup (113g) non-fat plain Greek yogurt (or sour cream)
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon black 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 1/2 cups cooked broccoli, chopped into bite-size pieces
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven (First Bake): Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Pierce the washed and dried potatoes several times with a fork.
- Bake Potatoes (First Bake): Place the potatoes directly on the oven rack or in a small baking dish. Bake for 1 hour, or until they are soft and easily pierced with a fork.
- Cool Potatoes: Remove the potatoes from the oven and let them cool until they are safe to handle (about 15-20 minutes).
- Prepare Potato Shells: Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the potato pulp (flesh) into a large bowl, leaving about a 1/4 to 1/2-inch thick shell of potato attached to the skin.
- Prepare Skins for Second Bake: Rub the outsides of the potato skins with the olive oil. Place the potato skins, cut-side up, on a baking sheet lined with parchment paper.
- Make Filling: Add the softened butter to the bowl with the scooped-out potato pulp. Mash using an electric mixer or a potato masher until fairly smooth.
- Add Remaining Filling Ingredients: Add the Greek yogurt (or sour cream), buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, paprika, chopped cooked broccoli, and 1 1/4 cups of the shredded cheddar cheese to the mashed potato mixture. Stir well until everything is evenly combined.
- Fill Potato Shells: Divide the filling evenly among the potato shells, spooning it back into the skins.
- Top with Cheese: Sprinkle the remaining 3/4 cup of shredded cheddar cheese evenly over the tops of the filled potato shells.
- Bake (Second Bake): Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.
- Serve: Serve hot.
Notes
- Russet Potatoes: Russet potatoes are ideal for baking due to their starchy texture and sturdy skins.
- Cooking Potatoes: Microwaving the potatoes initially can save time, but baking them yields a fluffier interior and crispier skin. If microwaving, follow the instructions in the original recipe.
- Cooked Broccoli: You can use steamed, blanched, or roasted broccoli. Ensure it’s chopped into small, bite-sized pieces. If using frozen broccoli, cook according to package directions and drain well.
- Greek Yogurt/Sour Cream: Non-fat Greek yogurt adds creaminess and protein. You can substitute full-fat Greek yogurt or sour cream.
- Cheese: Sharp cheddar cheese provides a nice flavor, but you can use mild, medium, or a blend of cheeses. Freshly shredded cheese melts better.
- Make-Ahead: You can bake the potatoes and prepare the filling up to a day in advance. Store separately in the refrigerator. Fill and bake just before serving (add a few minutes to the second bake time if filling is cold).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.