American cuisine

Easy

Broccoli and Cheddar Twice-Baked Potatoes

Name: Broccoli and Cheddar Twice-Baked Potatoes
Prep time: 40 min
Cook time: 1 hr
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count Medium russet Potatoes, washed well and dried; 3.5 tbsp. Butter; 0.3 cup Greek yogurt (non-fat); 0.25 cup Milk; 1 tbsp. Olive oil; 1 pinch Salt; 1 pinch Pepper; 0.75 tsp. Chives; 0.5 tsp. Dried Onion flakes; 0.5 tsp. Paprika; 1 cup Broccoli, chopped, cooked; 0.5 cup Havarti cheese with dill; 0.5 cup Cheddar cheese

Broccoli and Cheddar Twice-Baked Potatoes are loaded up with plenty of broccoli, and – everyone’s favorite – cheese! Simply seasoned, these easy baked potatoes make the ideal side dish for a meat and potatoes dinner.

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Broccoli and Cheddar Twice-Baked Potatoes

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Recipe

PRE TIME: 40 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

4 count Medium russet Potatoes, washed well and dried
3.5 tbsp. Butter
0.3 cup Greek yogurt (non-fat)
0.25 cup Milk
1 tbsp. Olive oil
1 pinch Salt
1 pinch Pepper
0.75 tsp. Chives
0.5 tsp. Dried Onion flakes
0.5 tsp. Paprika
1 cup Broccoli, chopped, cooked
0.5 cup Havarti cheese with dill
0.5 cup Cheddar cheese

Directions:

Step 1

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper, set aside. Place potatoes in a small baking dish and bake for 1 hour, or until soft.

Step 2

Remove from the oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.

Step 3

Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!