Broccoli and Cheddar Twice-Baked Potatoes

by Sheryl

Prep Time: 20 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 50 Mins | Yield: 8 Servings

These Broccoli and Cheddar Twice-Baked Potatoes are so good! This recipe is the best out there! Don’t wait another minute not knowing how these treats can make your day extra special. Enjoy!

Ingredients:

1/4 c buttermilk
1/2 c non-fat Greek yogurt
1 and 1/2 c cooked broccoli, chopped, and divided
3 and 1/2 tbsp salted butter, very soft
4 medium russet potatoes, washed well and dried
1/2 tsp dried onion flakes
1 tsp olive oil
3/4 tsp garlic powder
1/2 tsp onion powder
2 c cheddar cheese, shredded, divided
1/2 tsp dried dill weed
3/4 tsp chives
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line with parchment paper the inside of a baking sheet.

Lay the potatoes into a baking dish. Place it in the preheated oven and bake the potatoes for about an hour or until fork-tender. Remove from the oven and allow them to cook at room temperature.

Slice each potato into 1/2-inch pieces. Remove the flesh and put it into a mixing bowl.

Coat each potato skin with a bit of olive oil. Lay them onto the lined baking sheet.

In the bowl with the potato flesh, add butter and mash until the texture becomes smooth.

Add garlic powder, 3/4 cup of cheese, onion powder, Greek yogurt, dried onion flakes, chives, salt, pepper, broccoli, and buttermilk. Stir everything until well blended.

Fill each potato skin with the mixture, then sprinkle the rest of the cheese on top.

Place the baking sheet in the oven and bake for about 20 to 25 minutes or until done.

Serve and enjoy!

Notes:

You can use any kind of cheese for this recipe.

Feel free to use sour cream instead of Greek yogurt.

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