These potatoes are baked twice, first to soften them and then again to brown and crisp the tops.
They are filled with a creamy mixture of broccoli, cheddar cheese, and sour cream, and are topped with a sprinkle of additional cheese for extra flavor.
These twice-baked potatoes are the perfect side to any meal and are sure to be a hit with everyone at the table. So, give this recipe a try and enjoy the deliciousness of these 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.