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Twice-Baked Potatoes with Broccoli and Cheddar
Laura

Twice-Baked Potatoes with Broccoli and Cheddar

Creamy mashed potato filling loaded with broccoli and sharp cheddar, baked twice for crispy skins and a gooey, comforting interior.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 twice-baked potatoes
Course: Dinner
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes washed and dried
  • 2 teaspoons olive oil for rubbing potato skins
  • 4 tablespoons salted butter very soft
  • 1/2 cup non-fat Greek yogurt or sour cream
  • 1/3 cup buttermilk or regular milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground 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 and 1/2 cups cooked broccoli chopped into bite-size pieces, divided
  • 2 cups sharp cheddar cheese shredded, divided

Equipment

  • baking sheet
  • Mixing bowl
  • Potato masher
  • Oven

Method
 

  1. Preheat oven to 400 degrees F. Place whole potatoes directly on oven rack or on a baking sheet. Bake for about 1 hour, until very tender when pierced with a fork. Let cool until safe to handle.
  2. Slice each potato in half lengthwise. Carefully scoop out most of the flesh into a large mixing bowl, leaving about a quarter-inch of potato attached to the skin. Rub the outside of the skins lightly with olive oil and place on a parchment-lined baking sheet.
  3. Add the butter to the potato flesh and mash until fairly smooth. Stir in the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, about 1 cup of the broccoli, and 1 and 1/4 cups of the cheddar cheese. Mix until well combined and creamy.
  4. Divide the filling evenly among the potato shells, mounding it slightly. Top with the remaining broccoli and cheddar cheese. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the potatoes are heated through. Serve immediately.

Notes

  • Potatoes can be assembled, covered, and refrigerated for up to 4 days before baking.
  • Wrap individually in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
  • For a lighter version, use low-fat Greek yogurt and reduce cheese by 1/4 cup.
  • Add crispy bacon crumbles to the filling for a non-vegetarian twist.