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Broccoli and Cheddar Twice-Baked Potatoes combine the irresistible comfort of creamy, cheesy potatoes with the wholesome goodness of broccoli, making it a truly satisfying yet nutritious meal.
This recipe is a fantastic source of protein and calcium from the cheddar cheese and Greek yogurt, while the broccoli adds fiber, vitamins, and antioxidants that promote overall health.
Using russet potatoes delivers complex carbs that provide lasting energy. The addition of herbs and spices not only enhances flavor but keeps the dish low in sodium and saturated fat.
This recipe’s ease of preparation and ability to serve a crowd make it perfect for everyday dinners or meal prep, offering a hearty, balanced option that feels indulgent without the guilt.
Must-Have Tools for Perfect Results
Baking Sheet with Parchment Paper
Essential for crisping up the potato skins without sticking, ensuring easy cleanup and even baking—ideal for roasting vegetables or baking cookies as well.
Electric Mixer or Potato Masher
A versatile tool that quickly creates smooth, creamy mashed potatoes or other purees, perfect for everything from mashed potatoes to cake batters.
Small Baking Dish
Perfect for roasting potatoes evenly; also great for casseroles or roasting small batches of vegetables.
Measuring Spoons and Cups
Precision in spices and liquids is key for consistent flavor, and these basic tools are indispensable in every kitchen.
Broccoli Cheddar Stuffed Potatoes
Equipment
- 1 small baking sheet (lined with parchment paper)
- 1 small baking dish
- 1 electric mixer or potato masher
- Measuring Spoons (set)
- Measuring cups (set)
Ingredients
- 4 medium russet potatoes thoroughly washed and dried
- 2 teaspoons olive oil
- 4 tablespoons 57g salted butter, softened
- ½ cup 113g non-fat Greek yogurt
- ⅓ cup 76ml buttermilk
- ¾ 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 dried dill weed
- ½ teaspoon paprika
- 1½ cups cooked broccoli chopped into bite-sized pieces
- 2 cups shredded cheddar cheese divided
Instructions
- Prepare and Bake Potatoes: Preheat your oven to 400°F (205°C). Place the cleaned russet potatoes into a small baking dish and bake for about 60 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow them to cool enough to handle safely.
- Hollow Out Potato Shells: Once cooled, carefully slice each potato lengthwise into halves. Using a spoon, scoop out the fluffy interior into a large bowl, being careful to keep the skins intact. Lightly brush the outside of the skins with olive oil and arrange them cut-side up on a parchment-lined baking sheet. Set aside.
- Make the Filling: Add the softened butter to the potato pulp and mash it until mostly smooth, using either a hand mixer or a potato masher. Stir in the Greek yogurt and buttermilk until well combined. Season with salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Fold in the cooked broccoli and half of the shredded cheddar cheese.
- Fill and Top Potatoes: Evenly distribute the cheesy broccoli mixture back into the hollowed potato skins. Sprinkle the remaining cheddar cheese on top of each stuffed potato half.
- Bake Until Golden: Return the filled potatoes to the oven and bake for 20 to 25 minutes, or until the cheese melts and the filling is heated through. Serve immediately for the best texture and flavor.
Notes
- For a creamier texture, you can substitute sour cream for Greek yogurt.
- Feel free to swap cheddar cheese with other varieties like Monterey Jack, mozzarella, or pepper jack for different flavor profiles.
- To save time, use leftover cooked potatoes or prepare the filling ahead of time and bake just before serving.
- Adding a fresh salad or steamed vegetables on the side transforms this dish into a complete meal.
- Adjust seasoning to your taste—adding fresh herbs like parsley or green onions can add extra freshness.
Chef’s Secrets for Twice-Baked Perfection
Achieving the ideal twice-baked potato comes down to attention to texture and seasoning.
Start by baking your potatoes until they are just tender—overbaking can cause the skins to become too brittle to hold the filling properly.
When scooping out the potato pulp, leave a thin layer inside the skins to maintain structure. Incorporating Greek yogurt instead of sour cream boosts creaminess while adding protein and reducing fat.
Don’t skip seasoning the filling thoroughly with herbs and spices; dried chives, dill, and paprika add depth that elevates the dish beyond basic mashed potatoes.
Finally, brushing olive oil on the skins before the final bake crisps them up beautifully, balancing the creamy filling with a slight crunch.
These small techniques combine to create a comforting yet sophisticated side or main dish.
Serving Suggestions to Elevate Your Meal
Broccoli and Cheddar Twice-Baked Potatoes are versatile and pair well with a variety of dishes.
For a balanced meal, serve them alongside a crisp green salad dressed with lemon vinaigrette, which adds a refreshing brightness.
They also complement roasted chicken, grilled steak, or baked fish perfectly, making them ideal for family dinners or casual gatherings.
For a vegetarian twist, consider serving them with sautéed mushrooms or a hearty bean salad.
Adding fresh herbs like parsley or green onions as garnish not only brightens the plate visually but adds fresh, aromatic flavors.
For a crowd, these potatoes shine as a satisfying side that can easily be doubled or tripled.
Storage Tips for Maintaining Freshness
To keep your twice-baked potatoes fresh, allow them to cool completely before storing.
Place them in an airtight container or wrap each potato tightly in plastic wrap to prevent moisture loss.
Stored in the refrigerator, they will stay fresh for up to 3 days. When reheating, bake them uncovered at 350°F (175°C) until heated through to restore their crispy edges and creamy center.
Avoid microwaving as it can make the skins soggy and the filling unevenly heated.
For longer storage, you can freeze the filled potato halves before baking; thaw overnight in the refrigerator and then bake as directed for a convenient make-ahead option.
Frequently Asked Questions About Recipe
1. Can I prepare these potatoes in advance?
Yes! You can prepare the filling and stuff the potato shells a day ahead. Keep them refrigerated and bake just before serving to maintain freshness and texture.
2. What can I use instead of cheddar cheese?
Feel free to swap cheddar with other cheeses such as Monterey Jack, mozzarella, or even a spicy pepper jack for a different flavor twist.
3. Are russet potatoes the only option?
Russets are preferred for their fluffy interior and sturdy skins, but Yukon Gold potatoes can be used for a creamier texture and slightly sweeter flavor.
4. How can I make this recipe lower in calories?
Use non-fat Greek yogurt instead of butter or sour cream and reduce the amount of cheese to lighten the dish without sacrificing flavor.
5. Can I add other vegetables to the filling?
Absolutely! Diced bell peppers, corn, or sautéed mushrooms work well and add extra nutrients and texture to the filling.
This recipe is inspired by bakerbynature and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.