Broccoli and Cheddar Twice Baked Potatoes


Broccoli and Cheddar Twice Baked Potatoes


  • °4 russet potato
  • °1 tsp olive oil
  • °3 & 1/2 tsp salted butter, very soft
  • °1/2 cup fat-free greek yogurt
  • °1/4 cup milk
  • °1/2 teaspoon salt
  • °1/2 teaspoon pepper
  • °3/4 teaspoon chives
  • °3/4 teaspoon garlic powder
  • °1/2 teaspoon onion powder
  • °1/2 tsp onion flakes
  • °1/2 tsp dill weed
  • °1/2 tsp paprika
  • °½ cup cooked broccoli, chopped and divided
  • °2 c shredded cheddar cheese, divided


  • Heat the oven to 400 degrees Fahrenheit. Placing butter paper on small baking tray. Sit apart.
  • Place the potatoes in a small baking dish and bake for 1 hour or until tender. Take it out of the oven and set it aside to cool.
  • Once the potatoes are cool enough to handle safely, cut each bean in half lengthwise. Extract the potato core and place it in a large bowl, being careful to leave the peel intact.
  • Rub the outside of the potato peel with a little olive oil.
  • Place the crust on the prepared baking tray and set aside.
  • butter is added to the potato pulp and mashed – using an electric mixer or potato masher – until fairly smooth; Add the Gree- yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill weed, paprika, broccoli and 3/4 c of cheese.
  • Divide the filling evenly among the potato peelings and cover with the remaining cheese. Bake for 20-25 minutes or until cheese is melted and potatoes are completely heated through.



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