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Broccoli and Cheddar Twice-Baked Potatoes

I mean… don’t they just look crazy good?!

You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.

Broccoli and Cheddar Twice-Baked Potatoes
Yields 8
Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.
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Prep Time
15 min
Cook Time
1 hr 1 min
Total Time
1 hr 16 min
Prep Time
15 min
Cook Time
1 hr 1 min
Total Time
1 hr 16 min
275 calories
25 g
44 g
15 g
11 g
9 g
183 g
396 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
183g
Yields
8
Amount Per Serving
Calories 275
Calories from Fat 135
% Daily Value *
Total Fat 15g
24%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 44mg
15%
Sodium 396mg
16%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
8%
Sugars 4g
Protein 11g
Vitamin A
13%
Vitamin C
36%
Calcium
26%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium russet potatoes, washed well and dried
  2. 1 teaspoon olive oil
  3. 3 and 1/2 tablespoons salted butter, very soft
  4. 1/2 cup non-fat Greek yogurt
  5. 1/4 cup buttermilk
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 3/4 teaspoon chives
  9. 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
  14. 1 and 1/2 cups cooked broccoli, chopped, divided
  15. 2 cups cheddar cheese, shredded, divided
Instructions
  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
Notes
  1. You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.
Adapted from Baker by Nature
beta
calories
275
fat
15g
protein
11g
carbs
25g
more
Adapted from Baker by Nature
Foodietummy https://foodietummy.com/

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