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Maple Glazed Thyme Roasted Carrots shown in a cast iron skillet

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Broccoli & Cheddar Twice Baked Potatoes

While I love all the flavors in a ‘loaded’ baked potato, I was craving something different.

Any combination of broccoli and cheddar is always a hit here, especially when it’s accompanied by something extra crispy.

In this case, the twice baked potato skin provided that perfect, accompanying crunch.

Did I mention that this is actually a relatively healthy side dish?

I might have forgotten to share that with the boys. Accidentally, on purpose.

Without that ‘it’s something good for you’ vegetable taint hanging over their heads, they dug in with relish and devoured every last bite.

As an added bonus, these lovely little potatoes can be frozen and pulled out as needed for meals or even for a light lunch.

I just love freezer cooking.

This potato recipe is definitely the whole kit and caboodle.

Broccoli & Cheddar Twice Baked Potatoes shown on a dark baking sheet with crispy baked cheese all around

Print Recipe
5 from 1 vote

Broccoli & Cheddar Twice Baked Potatoes

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Lunch, Side Dish, Snack
Cuisine: American
Servings: 4
Calories: 319kcal

Ingredients

  • 4 medium russet potatoes washed and dried
  • salt and pepper to taste
  • 1 1/2 cups broccoli florets chopped
  • 1/2 cup skim milk
  • 1/2 cup greek yogurt
  • 1 cup shredded cheddar cheese

Instructions

  • Pierce the cleaned potatoes several times with a fork.  Bake for 1 hour in oven at 425 degrees. Optionally, you could instead place them in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. However, in my opinion, cooking them in the oven the entire time give them more a crispier skin when finished.
  • Meanwhile, in a medium saucepan, add broccoli to a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside.
  • Let the potatoes cool enough to comfortably handle them. Cut the potatoes in half lengthwise. Scoop the flesh out into a large bowl, leaving a ¼” shell. Place the potato shells on a baking sheet.
  • Mash the flesh with a potato masher or puree with a hand blender. Add the milk, yogurt, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
  • Spoon the potato mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
  • Bake at 400 degrees for 5-10 minutes, or until heated through and the cheese is melted. (You can also microwave it for a few minutes if you prefer not to use the oven)

Notes

To Freeze: Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

Nutrition

Calories: 319kcal | Carbohydrates: 44g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 219mg | Potassium: 1107mg | Fiber: 4g | Sugar: 4g | Vitamin A: 558IU | Vitamin C: 43mg | Calcium: 312mg | Iron: 2mg

recipe adapted from SkinnyTaste

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