Broccoli and Cheddar Twice-Baked Potatoes Recipe
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and flavorful side dish featuring tender baked russet potatoes filled with a creamy mixture of butter, Greek yogurt, buttermilk, herbs, cooked broccoli, and melted cheddar cheese. Perfectly baked until golden and cheesy on top, they make an excellent accompaniment to any meal or a hearty vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 4 medium russet potatoes (washed and dried)
- 2 teaspoons olive oil
Filling
- 4 Tablespoons (57g) salted butter (very soft)
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried 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 into bite-size pieces, divided)
- 2 cups cheddar cheese (shredded, divided)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a small baking sheet with parchment paper and set it aside for later use.
- Bake the potatoes: Place the washed and dried russet potatoes in a small baking dish. Bake in the preheated oven for 1 hour or until the potatoes are soft and easily pierced with a fork.
- Cool and scoop the potatoes: Remove the potatoes from the oven and let them cool enough to handle safely. Slice each potato in half lengthwise, then carefully scoop out the pulp into a large mixing bowl, leaving the skins intact. Lightly rub the outsides of the potato skins with olive oil and arrange them on the prepared baking sheet.
- Prepare the filling: Add the softened butter to the scooped potato pulp and mash using an electric mixer or a potato masher until fairly smooth. Stir in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, paprika, half of the cooked broccoli (3/4 cup), and 3/4 cup of the shredded cheddar cheese until all ingredients are well combined.
- Fill and top the potato skins: Evenly divide the potato and broccoli mixture among the prepared potato skins. Top each filled potato half with the remaining shredded cheddar cheese.
- Bake again until bubbly: Place the baking sheet with the stuffed potatoes back into the oven. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and the potatoes are heated through.
- Serve: Remove from oven and serve immediately while warm and cheesy.
Notes
- For softer skins, you can wrap potatoes individually in foil during the first bake.
- Leftover twice-baked potatoes can be refrigerated for up to 3 days and reheated in the oven.
- Use sharp cheddar cheese for a stronger flavor or mild cheddar for a creamier taste.
- To make the recipe vegetarian, ensure the cheddar cheese is vegetarian-friendly (rennet-free).
- You can substitute buttermilk with a mix of milk and a teaspoon of lemon juice or vinegar if needed.
Keywords: twice baked potatoes, broccoli and cheese potatoes, cheddar baked potatoes, vegetarian side dish, comfort food
