Thursday, May 9, 2019


Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal. 
This recipe makes 8 twice-baked potatoes, which is a TON of potato if you’re a smaller household. That said, if you’re serving a crowd or have a wonderfully large family, this recipe can easily be doubled to suit your needs. Twice-baked potatoes can be assembled, stuffed, and stored in the fridge for up to 4 days. You can also individually wrap each potato (minus the cheese) in aluminium foil and pop them in the freezer for up to two months. In my experience, cheese does not hold up well in the freezer, so you’ll want to save that step for baking day. The frozen potatoes will need about 12 hours to thaw before baking, so remember to transfer them from the freezer to the fridge the day before you plan to use them.


  •     4 medium russet potatoes, washed well and dried
  •     1 teaspoon olive oil
  •     3 and 1/2 tablespoons salted butter, very soft
  •     1/2 cup non-fat Greek yogurt
  •     1/4 cup buttermilk
  •     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 weed
  •     1/2 teaspoon paprika
  •     1 and 1/2 cups cooked broccoli, chopped, divided
  •     2 cups cheddar cheese, shredded, divided


  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. 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.
  3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, 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!

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

Nutrition Facts
Serving Size 1 twice-baked potao
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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