Description
Broccoli and Cheddar Twice-Baked Potatoes
These delicious Broccoli and Cheddar Twice-Baked Potatoes are the perfect comfort food, combining creamy mashed potatoes with sharp cheddar cheese and crisp broccoli. Originally inspired by classic baked potatoes, this twice-baked version takes them to a whole new level. Each potato is stuffed with smooth, buttery filling and topped with even more cheese for the ultimate cozy side dish or even a standalone meal.
4 medium russet potatoes, washed and dried
1 tsp olive oil
3 1/2 tbsp salted butter, softened
1/2 cup non-fat Greek yogurt
1/4 cup buttermilk
1/2 tsp salt
1/2 tsp pepper
3/4 tsp chives
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
1/2 tsp dried dill weed
1/2 tsp paprika
1 1/2 cups cooked broccoli, chopped
2 cups shredded cheddar cheese
Directions:
1. Preheat oven to 400°F. Bake potatoes for 1 hour until soft. Cool slightly, then halve and scoop out pulp.
2. Mash potato pulp with butter, then mix in yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, 3. dried onion flakes, dill weed, paprika, 1 cup broccoli, and 3/4 cup cheese.
4. Stuff potato shells, top with remaining cheese, and bake for 20-25 minutes until cheese melts.
Prep Time: 1 hr 50 mins
Kcal: 280 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect twice-baked potatoes every time.
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and dry the russet potatoes. Rub each potato with a light coating of olive oil and place them directly on the oven rack. Bake for 1 hour, or until the skins are crisp and the insides are completely tender when pierced with a fork.
- Prepare the Ingredients: While the potatoes bake, cook your broccoli until just tender, then chop it finely. Shred the cheddar cheese and measure out all remaining ingredients, including the softened butter and spices.
- Scoop and Mash: Let the baked potatoes cool just enough to handle. Carefully slice each potato in half lengthwise. Use a spoon to scoop the cooked potato pulp into a large mixing bowl, leaving a sturdy 1/4-inch shell. Mash the pulp thoroughly with the softened butter until smooth.
- Combine the Filling: To the mashed potato, add the Greek yogurt, buttermilk, and all spices (salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika). Mix until fully incorporated. Gently fold in 1 cup of the chopped broccoli and 3/4 cup of the shredded cheddar cheese.
- Stuff and Bake: Evenly divide the creamy filling among the 8 potato shells, mounding it slightly. Top each stuffed potato with the remaining shredded cheese. Place them on a baking sheet and return to the oven for 20-25 minutes, until the cheese is fully melted and bubbly and the filling is heated through.
Serving Suggestions
These versatile potatoes can be the star of the plate or a supporting side. For a hearty meal, serve two halves alongside a simple green salad with a tangy vinaigrette. They pair wonderfully with grilled chicken, steak, or roasted salmon. For a brunch option, top with a fried egg and a dash of hot sauce. Garnish with fresh chopped chives or a dollop of sour cream for extra flavor and presentation.
How-to Summary
Bake whole russet potatoes until tender. Scoop out the insides and mash with butter, Greek yogurt, buttermilk, and a blend of savory spices. Fold in chopped broccoli and cheddar cheese. Stuff the mixture back into the potato skins, top with more cheese, and bake again until golden and melted.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can prepare the stuffed potatoes up to a day in advance. Cover and refrigerate them before the second bake. You may need to add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen broccoli? Absolutely. Thaw and thoroughly drain frozen chopped broccoli, even pressing it in a paper towel to remove excess moisture, to prevent a watery filling.
What can I substitute for Greek yogurt? Sour cream is an excellent 1:1 substitute for Greek yogurt and will provide a similar tangy creaminess.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F until warm to maintain the best texture.
Can I use a different type of cheese? Certainly. Sharp white cheddar, Monterey Jack, Gruyère, or a smoked Gouda would all be delicious alternatives that melt well.
Common Mistakes to Avoid
- Underseasoning the Filling: Potatoes require generous seasoning. Taste the filling before stuffing and adjust salt and pepper as needed.
- Making the Shells Too Thin: When scooping, leave a sturdy border to prevent the shells from collapsing under the weight of the filling.
- Overworking the Potato: Mash the potato pulp until just smooth. Over-mixing can lead to a gluey, dense texture.
- Not Drying the Broccoli: Excess moisture from the broccoli can make the filling runny. Ensure cooked broccoli is well-drained and patted dry.
Conclusion
These Broccoli and Cheddar Twice-Baked Potatoes are a foolproof way to elevate a simple ingredient into a show-stopping dish. The combination of creamy, seasoned potatoes, crisp broccoli, and melted cheddar cheese is classic comfort food at its best. By following this guide and avoiding common pitfalls, you can create a versatile, crowd-pleasing side that’s sure to become a regular in your recipe rotation. Enjoy the delicious, cozy results of your effort.