Broccoli and Cheddar Twice Baked Potatoes
Recipes Main Dish Meal ideas Side-dish Vegetarian
Description
These twice-baked potatoes are comfort food at its best. They are crispy on the outside, creamy and cheesy on the inside. They make a wonderful side dish or even a main dish with a side salad.
Ingredients
4 medium Russet potatoes, washed and dried
1 t. olive oil
3 1/2 T. salted butter, soft
1/2 c. non-fat Greek yogurt or sour cream
1/4 c. buttermilk
1/2 t. salt
1/2 t. black pepper
3/4 t. chives
3/4 t. garlic powder
1/2 t. onion powder
1/2 t. dried onion flakes
1/2 t. dried dill weed
1/2 t. paprika
1 1/2 c. cooked broccoli, chopped
2 c. shredded Cheddar cheese, divided or favorite cheese
bacon bits for serving, if desired
Directions
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Preheat oven to 400 degrees F. Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish. Bake for 1 hour, or until soft. Remove from oven; set aside to cool.
Once the potatoes are cool enough to handle, slice each one across in half. Scoop out the potato from the skins; place in a large bowl, leaving the skins intact.
Rub the outsides of the potato skins with a bit of olive oil. Place the skins on the prepared baking sheet; set aside.
Add the butter to the potato pulp; mash using an electric mixer or a potato masher until fairly smooth; add and mix together the yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, paprika, broccoli and 3/4 c. cheese.
Divide the filling evenly among the potato skins; top with remaining cheese.
Bake 20-25 minutes or until the cheese has melted and the potatoes are heated through.
Serve immediately topped with bacon bits, if desired.
8 servings.