Broccoli Cheddar Stuffed Potatoes
Fluffy russet potatoes stuffed with a savory blend of Greek yogurt, cheddar cheese, and nutrient-rich broccoli, baked to golden perfection for a comforting American dinner.
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.
