Dive into a world of comfort with our Broccoli and Cheddar Twice-Baked Potatoes, a symphony of fluffy russet potatoes, vibrant broccoli, and a decadent blend of cheddar, Greek yogurt, and spices. This dish is a delightful marriage of textures and flavors, offering a creamy, cheesy experience that elevates the humble potato to new heights. Prepare for a culinary journey where every bite is a celebration of warmth and indulgence.
In our kitchen, the aroma of russet potatoes baking in the oven is the prelude to a twice-baked masterpiece. The magic begins as we scoop out the velvety potato pulp, infusing it with a medley of Greek yogurt, buttermilk, and a rich blend of spices. As the cheddar cheese blankets the broccoli-laden filling, we know we’re crafting a dish that transcends ordinary comfort food. These twice-baked wonders have become a family favorite, transforming casual dinners into memorable feasts.
Why This Cheesy Broccoli-Stuffed Bliss:
- Decadent Duo: The combination of cheddar cheese and broccoli creates a dynamic duo that’s both rich and wholesome.
- Creamy Delight: The use of Greek yogurt and buttermilk ensures a creamy, dreamy texture without the guilt.
- Herb and Spice Symphony: A melody of chives, garlic powder, onion powder, and dill weed harmonizes with the savory notes, creating a flavorful crescendo.
- Perfectly Balanced: Each element is meticulously balanced, from the soft potato pulp to the crispy, cheesy exterior, delivering a satisfying contrast in every bite.
Ingredients:
For the potatoes:
- 4 medium russet potatoes, washed well and dried
- 1 teaspoon olive oil
For the filling:
- 3 and 1/2 tablespoons salted butter, very soft
- 1/2 cup non-fat Greek yogurt
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon 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, divided
- 2 cups cheddar cheese, shredded, divided
Instructions:
- Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
- Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and cool. Once cool, slice each potato in half, lengthwise. Scoop out the potato pulp, leaving the skins intact.
- Rub the potato skins with olive oil. Place the skins on the prepared baking sheet.
- Mash the potato pulp with butter until smooth. Add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli, and 3/4 cup of cheese. Mix well.
- Divide the filling among the potato skins, then top with the remaining cheese.
- Bake for 20-25 minutes or until cheese is melted and potatoes are heated through.
- Serve these cheesy delights at once and savor the creamy, broccoli-stuffed bliss!
Notes: Experiment with additional toppings like crispy bacon bits or green onions for extra flair. These twice-baked potatoes can be prepared in advance and baked just before serving, making them a versatile and convenient dish for gatherings or weeknight dinners. Enjoy the symphony of flavors with every forkful!
