Broccoli Cheddar Twice-Baked (Print Version)
Fluffy potatoes packed with cheddar and broccoli, baked crisp and creamy for comforting meals.
# What You'll Need:
→ Potatoes
01 -
4 medium russet potatoes
→ Dairy
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons plain Greek yogurt
04 -
2 tablespoons buttermilk
05 -
1 cup sharp cheddar cheese, shredded, divided
→ Vegetables
06 -
1 cup broccoli florets, steamed and finely chopped
→ Seasonings
07 -
1 tablespoon olive oil
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
½ teaspoon dried chives or green onions
11 -
¼ teaspoon garlic powder
12 -
¼ teaspoon onion powder
13 -
⅛ teaspoon dried dill weed
14 -
⅛ teaspoon paprika
# Steps to Follow:
01 -
Set the oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
02 -
Scrub russet potatoes thoroughly, pat dry, then bake whole for approximately 60 minutes until tender. Allow to cool slightly before handling.
03 -
Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl while keeping skins intact for stuffing.
04 -
Add butter to the potato flesh and mash until smooth. Incorporate Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dill weed, paprika, chopped broccoli, and three-fourths of the cheddar cheese. Stir gently until thoroughly combined.
05 -
Brush the exterior of each potato skin with olive oil. Arrange skin-side down on the prepared baking sheet.
06 -
Divide the filling evenly among the potato skins, mounding slightly. Sprinkle the remaining cheddar cheese on top of each.
07 -
Bake in the oven for 20 minutes until the cheese is melted, bubbly, and the filling is heated through. Serve immediately while hot.
# Additional Notes:
01 -
Allow potatoes to cool slightly before scooping to avoid tearing skins.
02 -
Use freshly shredded cheese for optimal melting and flavor.
03 -
Filling should be mixed gently to maintain a light and fluffy texture.
04 -
For freezing, omit cheese topping and add fresh cheese before baking after thawing.