Description

These Twice-Baked Potatoes with Broccoli and Cheddar are the ultimate comfort food, combining the rich, creamy goodness of mashed potatoes with the added flavors of cheddar cheese and broccoli. Perfect as a side dish or even a main course, these potatoes are packed with flavor and nutrition. The crispy potato skins hold a luscious filling made with Greek yogurt, buttermilk, and a blend of spices, all topped off with a generous amount of melted cheddar cheese. This recipe is both satisfying and easy to make, making it a fantastic addition to any meal

Ingredients

• 4 medium russet potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 and 1/2 tablespoons salted butter, very soft
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon 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, divided
• 2 cups cheddar cheese, shredded, divided

Preparation Method

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set it aside.

Bake the Potatoes: Place the washed and dried potatoes in a small baking dish. Bake the potatoes in the preheated oven for about 1 hour, or until they are soft and can be easily pierced with a fork. Once done, remove them from the oven and allow them to cool until they are safe to handle.

Prepare the Potato Skins: After the potatoes have cooled slightly, slice each one in half lengthwise. Carefully scoop out the potato pulp, leaving about 1/4 inch of potato flesh attached to the skin to maintain the shape. Place the potato pulp in a large mixing bowl. Rub the outsides of the potato skins with a little olive oil and arrange them on the prepared baking sheet.

Make the Filling: To the bowl with the potato pulp, add the softened butter and mash the mixture until it is fairly smooth. You can use an electric mixer or a potato masher for this step. Once the potatoes are smooth, stir in the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, chopped broccoli, and 3/4 cup of the shredded cheddar cheese. Mix until all the ingredients are well combined.

Fill and Bake the Potatoes: Divide the prepared filling evenly among the potato skins, mounding it up slightly in each one. Top the filled potatoes with the remaining shredded cheddar cheese. Place the filled potato skins back into the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.

Serve: Once the potatoes are fully baked, remove them from the oven and let them cool slightly before serving. These twice-baked potatoes are best enjoyed warm, with the gooey cheese and flavorful filling at their peak.

Tips and Conclusion

Tip
For a bit of extra crunch, you can sprinkle some crispy bacon bits over the top of the potatoes before baking. If you prefer a spicier kick, consider adding a dash of cayenne pepper or hot sauce to the filling mixture. Additionally, swapping out cheddar for a sharper cheese like Gruyère or adding some sautéed onions can take these potatoes to the next level.

Conclusion
These Twice-Baked Potatoes with Broccoli and Cheddar are a comforting and satisfying dish that’s perfect for any occasion. The combination of creamy mashed potatoes, savory broccoli, and melted cheddar cheese creates a delicious harmony of flavors and textures. Whether you're serving them as a side dish for a special dinner or as a main course for a cozy family meal, these potatoes are sure to impress. Enjoy the rich, comforting taste of this classic dish, and don't be surprised if it becomes a new favorite in your household!