Twice-Baked Cheesy Broccoli Potatoes (Print Version)
Fluffy potatoes filled with cheddar, broccoli, herbs, and spices, baked until golden and melty.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes, washed and dried
02 -
1 teaspoon olive oil
→ Dairy and Substitutes
03 -
3 1/2 tablespoons salted butter, softened
04 -
1/2 cup non-fat Greek yogurt
05 -
1/4 cup buttermilk
→ Seasonings
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon ground black pepper
08 -
3/4 teaspoon dried chives
09 -
3/4 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon dried onion flakes
12 -
1/2 teaspoon dried dill weed
13 -
1/2 teaspoon paprika
→ Vegetables
14 -
1 1/2 cups cooked broccoli, chopped
→ Cheese
15 -
2 cups shredded cheddar cheese, divided
# Instructions:
01 -
Preheat the oven to 200°C. Line a baking tray with parchment paper.
02 -
Arrange the potatoes in a baking dish and bake for 60 minutes, or until fork-tender. Remove from oven and allow to cool slightly.
03 -
Once cool enough to handle, halve each potato lengthwise. Scoop the flesh into a bowl, leaving a thin layer attached to the skins. Rub the exterior of each potato skin with olive oil and place them on the prepared tray.
04 -
Add softened butter to the potato flesh and mash until smooth. Incorporate Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, half of the chopped broccoli, and 3/4 cup shredded cheddar cheese. Blend until thoroughly combined.
05 -
Evenly distribute the filling among the prepared potato skins. Top with remaining broccoli and the rest of the cheddar cheese. Return to the oven and bake for 20 to 25 minutes, until cheese is melted and potatoes are fully heated.
06 -
Transfer potatoes to serving plates and enjoy while warm.
# Notes:
01 -
Ensure potatoes are fully cooled before handling to prevent burns and to maintain skin integrity.
02 -
Use freshly grated cheddar for optimal melt and flavor.