Broccoli Cheddár Twice Báked Potáto Recipe
Ingredients
- 4 medium russet potátoes, wáshed well ánd dried
- 1 teáspoon olive oil
- 3 ánd 1/2 táblespoons sálted butter, very soft
- 1/2 cup non-fát Greek yogurt
- 1/4 cup buttermilk
- 1/2 teáspoon sált
- 1/2 teáspoon pepper
- 3/4 teáspoon chives
- 3/4 teáspoon gárlic powder
- 1/2 teáspoon onion powder
- 1/2 teáspoon dried onion flákes
- 1/2 teáspoon dried dill weed
- 1/2 teáspoon pápriká
- 1 ánd 1/2 cups cooked broccoli, chopped, divided
- 2 cups cheddár cheese, shredded, divided
Instructions
- Preheát oven to 400 degrees (F). Line á smáll báking sheet with párchment páper; set áside.
- Pláce potátoes in á smáll báking dish ánd báke for 1 hour, or until soft. Remove from oven ánd set áside to cool. Once the potátoes áre cool enough to sáfely hándle, slice eách one in hálf, lengthwise. Scoop out the potáto pulp ánd pláce it into á lárge bowl, being cáreful to leáve the skins intáct. Rub the outsides of the potáto skins with á little olive oil. Pláce the skins on the prepáred báking sheet ánd set áside.
- Ádd the butter to the potáto pulp ánd másh - using án electric mixer or á potáto másher - until fáirly smooth; ádd Greek yogurt, buttermilk, sált, pepper, chives, gárlic powder, onion powder, dried onion flákes, dill weed, pápriká, broccoli ánd 3/4 cup of the cheese. Divide the filling evenly ámong the potáto shells then top with remáining cheese. Báke for 20-25 minutes or until the cheese is melted ánd the potátoes áre heáted through. Serve át once!
Notes
- You máy use sour creám in pláce of the Greek yogurt. You máy use álmost ány other cheese in pláce of the cheddár.
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