Broccoli & Cheddar Twice Baked Potatoes
September 13, 2019
Ah, good old comfort food. These guys are warm, crispy, cheesy, nutritious and oh so delicious! The fussy ones will love this recipe. They suit as a side dish or as a main dish, it just depends on how creative and ambitious you're feeling in the kitchen. They can easily become a vegan dish as well.
These guys are loaded with calcium, potassium, vitamin B6, fibre, vitamin C and more.
Broccoli & Cheddar Twice Baked Potatoes
Author: Baker By Nature
Prep time: 20 minutes
Cook time: 1.5 hours
Ingredients:
- 4 medium potatoes, washed well and dried
- 1 teaspoon olive oil
- 3 and 1/2 tablespoons salted butter, very soft
- 1/2 cup Greek yogurt
- 1/4 cup milk or alternative 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 teaspoon dried onion flakes
- 1/2 teaspoon dried dill
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli, chopped, divided
- 2 cups cheddar cheese, shredded, divided
Instructions:
- Preheat oven to 200 degrees. Line a small baking sheet with baking paper; set aside.
- Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
- Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
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