If you’re looking for the ultimate comfort food that’s cheesy, hearty, and full of flavor, Broccoli and Cheddar Twice-Baked Potatoes are a must-try! This recipe takes classic baked potatoes to the next level by combining creamy mashed potatoes with nutritious broccoli and sharp cheddar cheese, all baked to golden perfection.
Whether you’re serving this as a side dish for dinner or a delicious weekend treat, these twice-baked potatoes are guaranteed to impress.
Table of Contents
Why You’ll Love This Recipe
- Cheesy and Creamy: The combination of cheddar and Greek yogurt makes these potatoes irresistibly creamy without being too heavy.
- Packed with Veggies: Broccoli adds a healthy crunch and vibrant color to the dish.
- Flavor Explosion: Garlic, onion, paprika, dill, and chives make every bite bursting with flavor.
- Perfect for Any Occasion: Great as a side dish, a vegetarian main, or a party appetizer.
Ingredients
Potatoes and Toppings
- 4 russet potatoes
- 1 tsp olive oil
- 3 & 1/2 tsp salted butter, very soft
- 1/2 cup fat-free Greek yogurt
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
Spices and Herbs
- 3/4 tsp chives
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp onion flakes
- 1/2 tsp dill weed
- 1/2 tsp paprika
Vegetables and Cheese
- 1/2 cup cooked broccoli, chopped and divided
- 2 cups shredded cheddar cheese, divided
Step-by-Step Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Place potatoes in a small baking dish lined with parchment paper.
- Bake for 1 hour or until tender.
- Remove from the oven and let cool enough to handle safely.
Step 2: Prepare the Potato Filling
- Cut each potato in half lengthwise.
- Carefully scoop out the potato flesh, leaving the peel intact.
- Rub the outside of the potato skins with olive oil and set aside.
Step 3: Mash and Mix
- Mash the potato flesh with butter until smooth.
- Stir in Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill, paprika, half of the broccoli, and 3/4 cup of cheddar cheese.
- Mix until creamy and well combined.
Step 4: Fill and Bake
- Spoon the filling evenly back into the potato skins.
- Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, until cheese is melted and potatoes are heated through.
Step 5: Serve
- Garnish with extra chives or paprika for a beautiful finish.
- Serve hot and enjoy the cheesy, veggie-filled goodness!
Calories and Nutritional Info (Per Potato)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 12 g |
| Carbohydrates | 32 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 380 mg |
Note: Values are approximate and can vary depending on specific ingredients.
Tips for Perfect Twice-Baked Potatoes
- Choose Russet Potatoes: They’re ideal for baking and mashing because of their starchy texture.
- Don’t Overfill: Leave a little space for the cheese to melt on top without spilling.
- Add Crunch: Toasted breadcrumbs on top before baking add a fun texture.
- Make Ahead: Prepare the filling in advance and assemble before baking for quick weeknight meals.
Variations You’ll Love
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Protein Boost: Mix in cooked chicken or bacon bits.
- Cheese Swap: Try gouda, mozzarella, or pepper jack for different flavors.
These Broccoli and Cheddar Twice-Baked Potatoes are the perfect combination of comfort, nutrition, and flavor. They’re cheesy, creamy, and veggie-packed—making them a dish everyone will ask for seconds!
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