Broccoli Cheddar Twice-Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 teaspoon olive oil
- 3½ teaspoons salted butter, very soft
- ½ cup fat-free Greek yogurt
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried chives
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried onion flakes
- ½ teaspoon dill weed
- ½ teaspoon paprika
- ½ cup cooked broccoli, chopped and divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes well and pat them completely dry. Pierce each potato several times with a fork, then rub the skins with olive oil.
- Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45–60 minutes, or until the potatoes are tender when pierced with a fork.
- Scoop out the potatoes: Allow them to cool slightly until they are easy to handle. Slice each potato lengthwise, leaving the skin intact. Carefully scoop the fluffy potato into a large bowl, leaving a thin layer of potato inside the skins so they hold their shape.
- Make the filling: Add the softened butter, Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika. Mash until creamy and well combined.
- Add the broccoli and cheese: Gently fold in the chopped broccoli and 1½ cups of the shredded cheddar cheese, reserving the remaining ½ cup for topping.
- Stuff the potatoes: Spoon the mixture evenly back into the potato skins. Place the stuffed potatoes on a baking sheet and sprinkle the remaining cheddar cheese over the tops.
- Bake again: Return the potatoes to the oven and bake for 15–20 minutes, until the filling is hot and the cheese is melted, bubbly, and lightly golden.
- Serve: Let them cool for a few minutes, then garnish with extra chives if desired. Serve warm as a hearty side dish or a satisfying meal.
Tip: For an extra-crispy potato skin, brush the skins with a tiny bit of olive oil before the second
