Broccoli Cheddar Twice Baked Potato Recipe
Broccoli Cheddar Twice Baked Potato Recipe – Shredded cheese and broccoli are abundant in these incredibly simple potatoes. Such a tasty and easy side dish!
This time of year, you can try to avoid the temptation of comfort food, or you can just give in and indulge as I do. Lean, please. These twice-baked potatoes with broccoli and cheddar are eagerly awaiting your welcome. These puppies will not only make you drool but will also sate your cravings for cheesy, carb-heavy, and comfort food.
Similar to biscotti, twice-baked potatoes require two baking periods that are nearly simultaneous. They are “twice-baked” as a result. The potatoes should be softened during the initial baking session so that their centers can be removed with ease.
Broccoli Cheddar Twice Baked Potato Recipe Ingredients
- four medium russet potatoes thoroughly cleaned and dried
- 1/9 cup olive oil
- 3 1/2 teaspoons of very soft salted butter
- Greek yogurt reduced in fat, 1/2 cup
- Buttermilk, 1/4 cup
- 0.5 teaspoons of salt
- 0.5 teaspoons of pepper
- 1/4 cup chives
- 1/3 cup powdered garlic
- One-half teaspoon of onion powder
- 1/8 teaspoon flakes of dried onions
- 1/8 teaspoon dill weed, dried
- Paprika, half a teaspoon
- 1 and 1/2 cups cooked broccoli, chopped, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- Bake at 400 degrees Fahrenheit. Line a little baking sheet with material paper; place aside.
- Bake the potatoes for one hour, or until they are soft, in a small baking dish. Eliminate from stove and put away to cool. Slice each potato in half lengthwise when they are cool enough to handle safely. Make sure to keep the potato skins intact as you scoop the pulp into a large bowl. Olive oil can be used to lightly coat the potato skins’ exteriors. Set the skins aside on the baking sheet that has been prepared.
- Add the margarine to the potato mash and crush – utilizing an electric blender or a potato masher – until genuinely smooth; Add broccoli, 3/4 cup of the cheese, Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Partition the filling equitably among the potato shells then, at that point, top with outstanding cheddar. Bake for 20 to 25 minutes, or until the potatoes are heated through and the cheese has melted. Serve right away!
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