Twice-Baked Potatoes with Broccoli and Cheddar
May 09, 2025 11:37 AM
Your family will LOVE this easy twice-baked potatoes recipe! The potato filling is rich and creamy, while the potato skins get nice and crispy. Broccoli and cheddar cheese make this recipe extra delicious, and sets it apart from the rest. Prep the potatoes in advance and store them in the fridge or freezer for a quick 30 minute meal or side dish.
Confession: My first broccoli and cheddar twice-baked potato was from a Wendy’s (drive-thru). Do you remember those?! My mom would get me one with a small chili and omg, it was heaven.
But my homemade version is 1,000,000 times better! They’re healthy comfort food and I’m convinced after one bite you’ll be 100% obsessed with this recipe.
Ingredients:
- 4 medium russet potatoes washed and dried
- 2 teaspoons olive oil
- 4 Tablespoons (57g) salted butter very soft
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli chopped into bite-size pieces, divided
- 2 cups cheddar cheese shredded, divided
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
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