Broccoli and Cheddar Twice-Baked Potatoes

An straightforward and delicious instruction for Broccoli and cheese Twice-Baked Potatoes! These super easy potatoes square measure loaded with sliced cheese and broccoli! Such a delicious and straightforward side-dish!

You can attempt to resist the temptation of nutrient this point of year… or, you'll be like ME, and simply rest on into it. I vote lean. These broccoli and cheese twice-baked potatoes square measure simply anticipating your embrace. apart from creating you drool, these babies square measure guaranteed to satisfy any cheesy/carby/cozy food cravings.

This instruction makes eight twice-baked potatoes, that could be a TON of potato if you’re a smaller unit. That said, if you’re serving a crowd or have a splendidly massive family, this instruction will simply be doubled to fit your desires.

Remember earlier once I aforementioned these wherever convenient? Well here’s why! Twice-baked potatoes will be assembled, stuffed, and keep within the icebox for up to four days. you'll conjointly singly wrap every potato (minus the cheese) in foil and pop them within the Deepfreeze for up to 2 months. In my expertise, cheese doesn't impediment well within the Deepfreeze, thus you’ll need to avoid wasting that step for baking day. The frozen potatoes can would like concerning twelve hours to thaw before baking, thus bear in mind to transfer them from the Deepfreeze to the icebox the day before you propose to use them.

Ingredients

• 4 medium russet potatoes, washed well 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

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add 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 evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Recipe From : Baker By Nature