Description
This Broccoli and Cheddar Twice-Baked Potatoes recipe features tender baked russet potatoes filled with a creamy mixture of butter, Greek yogurt, buttermilk, herbs, chopped broccoli, and shredded cheddar cheese. Baked twice for a perfectly melty, flavorful finish, this hearty dish serves as a delicious main or side that’s full of comforting textures and savory flavors.
Ingredients
Scale
Potatoes
- 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 aside for the second baking step.
- 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 when pierced with a fork.
- Cool and Slice: Remove the potatoes from the oven and let them cool until they are safe to handle. Then slice each potato in half lengthwise.
- Scoop and Prepare Skins: Carefully scoop out the potato pulp from each half using a spoon, making sure to keep the potato skins intact. Rub the outside of each skin with olive oil and place the skins on the prepared baking sheet.
- Make the Filling: Place the potato pulp in a large bowl. Add the soft butter and mash until smooth using an electric mixer or potato masher. Stir in Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, and paprika. Fold in 1 cup of chopped cooked broccoli and 3/4 cup of shredded cheddar cheese until well combined.
- Stuff the Potatoes: Evenly divide the filling among the potato skins, mounding it nicely. Then top each stuffed potato half with the remaining 1/2 cup chopped broccoli and 1 1/4 cups shredded cheddar cheese.
- Bake Again: Return the stuffed potatoes to the oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbly and the potatoes are heated through.
- Serve: Remove the stuffed potatoes from the oven and serve immediately while hot and melty. Enjoy as a hearty side dish or a satisfying main course.
Notes
- You can cook the broccoli by steaming or boiling until tender before chopping.
- For extra crisp skin, broil the stuffed potatoes for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- To make this recipe vegetarian, ensure your cheddar cheese is made with vegetarian rennet.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven until warmed through.
- Feel free to add cooked bacon or scallions to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
