Description
Crispy on the outside and creamy on the inside, these twice-baked potatoes are filled with fluffy mashed potato, tender broccoli, and melty cheddar cheese. A comforting, family-approved dish perfect as a hearty side or satisfying main.
Ingredients
- 4 large russet potatoes (10–12 ounces each)
- 1 tablespoon olive oil
- 4 tablespoons salted butter, softened
- 1/2 cup plain Greek yogurt
- 1/3 cup buttermilk
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried onion flakes
- 1 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 1/2 cups cooked broccoli, finely chopped
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped chives or green onions
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub and dry potatoes. Rub skins with olive oil and place on baking sheet. Bake 55–65 minutes until fork-tender.
- Cool slightly. Slice potatoes in half lengthwise and carefully scoop out flesh, leaving a thin border. Return skins to baking sheet.
- Mash warm potato flesh with softened butter until smooth.
- Stir in Greek yogurt and buttermilk until creamy. Add salt, pepper, garlic powder, onion powder, onion flakes, dill, and paprika. Mix until combined.
- Fold in chopped broccoli, 1 1/2 cups cheddar cheese, and chives.
- Spoon filling into potato skins, mounding slightly. Top with remaining 1/2 cup cheddar.
- Bake 18–22 minutes until cheese is melted and lightly golden. Serve warm.
Notes
- Substitute sour cream for Greek yogurt if preferred.
- Add cooked shredded chicken for a heartier main dish.
- Use frozen broccoli (thawed and drained) if fresh is unavailable.
- For crispier skins, avoid wrapping potatoes in foil during first bake.
- Store refrigerated up to 4 days or freeze (without final cheese topping) up to 2 months.
- Reheat in oven at 350°F for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg
