An fundamental and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes! These tremendous fundamental potatoes are loaded with shredded cheese and broccoli! Such a delicious and fundamental side-dish!
Broccoli and Cheese Potato
You can attempt to withstand the temptation of remedy meals this time of year… or, you could be like me, and simply lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are simply ready in your embrace. Aside from making you drool, those infants are certain to fulfill any cheesy/carby/cozy meals cravings.
Confession: My first broccoli and cheddar twice-baked potato was from a Wendy’s (drive-thru). Have you ever had considered one of those? Actually… they would possibly simply be broccoli and cheddar baked potatoes. I can’t remember. Point is, they have been truly good, but my home made model is 1,000,000 occasions better!
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Ingredients
four medium russet potatoes, washed nicely and dried
1 teaspoon olive oil
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 levels (F). Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 1 hour, or till soft. Remove from oven and set apart to cool. Once the potatoes are cool sufficient to thoroughly handle, slice every one in half, lengthwise. Scoop out the potato pulp and area it right into a enormous bowl, being cautious to depart the skins intact. Rub the outsides of the potato skins with a bit olive oil. Place the skins at the ready baking sheet and set aside.
Add the butter to the potato pulp and mash - utilizing an electrical mixer or a potato masher - till quite smooth; upload Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling calmly amongst the potato shells then best with ultimate cheese. Bake for 20-25 minutes or till the cheese is melted and the potatoes are heated through. Serve at once!