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Twice-Baked Potatoes with Broccoli and Cheddar

Twice-Baked Potatoes with Broccoli and Cheddar Bliss

Enjoy the creamy, cheesy comfort of Twice-Baked Potatoes with Broccoli and Cheddar, a delightful side dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes The starchy base for a fluffy filling that holds everything together.
  • 2 tbsp Olive Oil Helps achieve crispy potato skins; can substitute with melted butter.
For the Filling
  • 4 tbsp Salted Butter Ensure it's softened for easy mixing.
  • 1 cup Non-Fat Greek Yogurt Can be swapped with sour cream.
  • 1/4 cup Buttermilk Regular milk works well if buttermilk is unavailable.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Black Pepper Essential for seasoning.
  • 1 tbsp Dried Chives Fresh chives are a great alternative.
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 tbsp Dried Onion Flakes
  • 1/2 tsp Dried Dill Weed
  • 1/2 tsp Paprika
  • 1 cup Cooked Broccoli Chop into bite-sized pieces.
  • 1 cup Shredded Cheddar Cheese Can be substituted with your favorite cheese variety.
For Topping
  • 1 cup Additional Shredded Cheddar Cheese To achieve that golden, gooey topping.

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • Fork
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Clean and pierce the Russet potatoes with a fork.
  2. Bake the potatoes directly on the middle rack for about 1 hour until tender. Let cool slightly on a wire rack.
  3. Cut each potato in half lengthwise and scoop out the flesh, leaving the skins intact.
  4. Brush the potato skins with olive oil and arrange them cut-side up on the baking sheet.
  5. Mash the scooped potato flesh with butter until smooth. Stir in yogurt, buttermilk, seasonings, broccoli, and cheddar until combined.
  6. Spoon the filling back into the potato skins, heaping generously. Sprinkle the remaining cheddar cheese on top.
  7. Return to the oven and bake for an additional 20-25 minutes until tops are golden and cheese is bubbling.
  8. Let cool, serve hot, and enjoy!

Nutrition

Serving: 1potatoCalories: 320kcalCarbohydrates: 36gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 400mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Prepare these potatoes in advance for busy nights or entertaining. They can be stored in the fridge for up to 3 days.

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