Broccoli Cheddar Twice-Baked Potatoes (Printer-Friendly)
Cheesy potatoes stuffed with broccoli and herbs. Cozy, flavorful, and perfect for make-ahead comfort meals.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
4 medium russet potatoes, washed and dried
02 -
2 teaspoons olive oil
03 -
4 tablespoons (57g) salted butter, very soft
04 -
1/2 cup (113g) non-fat Greek yogurt
05 -
1/3 cup (76ml) buttermilk
06 -
1 and 1/2 cups cooked broccoli, chopped into bite-sized pieces, divided
07 -
2 cups cheddar cheese, shredded, divided
→ Herbs and Spices
08 -
3/4 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
3/4 teaspoon dried chives
11 -
3/4 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon dried onion flakes
14 -
1/2 teaspoon dried dill weed
15 -
1/2 teaspoon paprika
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (204°C) and line a small baking sheet with parchment paper.
02 -
Place russet potatoes in a baking dish and bake for 1 hour or until tender. Remove from oven and allow to cool until safe to handle.
03 -
Slice cooled potatoes lengthwise and scoop out the pulp, keeping skins intact. Rub outer skins with olive oil and place them on the prepared baking sheet.
04 -
In a large bowl, mash the potato pulp with butter until smooth. Stir in Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, chopped broccoli, and 3/4 cup of shredded cheese.
05 -
Spoon the filling evenly into the prepared potato skins. Top with remaining shredded cheese and broccoli.
06 -
Bake stuffed potatoes for 20–25 minutes, or until heated through and cheese is melted. Serve immediately.
# Extra Tips:
01 -
To freeze, wrap each unbaked stuffed potato (without cheese) in foil and store for up to 2 months. Thaw overnight in the refrigerator and bake with cheese before serving.