Broccoli Cheddar Stuffed Twice Baked Potatoes

Name: Broccoli Cheddar Stuffed Twice Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Large Russet Potatoes; 1 Tablespoon Olive Oil; 1 Onion, Diced; 4 cloves Garlic, Minced; 1 head Broccoli Florets; 3/4 cups Nonfat Greek Yogurt; 2 Tablespoons Milk; 1 teaspoon Each - Pepper, Garlic Powder; 1/2 teaspoons Sea Salt; 1 cup Sharp, White Cheddar Cheese, Shredded; Scallions, For Serving

Servings: persons

1
Preheat oven to 450 F.
2
Poke holes into the washed potatoes. Microwave potatoes for 3 minutes. Flip them over and microwave for another 4 minutes. (When pierced with a fork they should be almost cooked, but not totally).
3
While potatoes cook ... In a skillet over medium-high heat add oil, onions, and garlic. Let the mixture cook for about 2 minutes. Add the broccoli and let it cook for another 3 minutes, until broccoli is crisp/tender. Remove pan from heat.
4
Place potatoes onto a baking sheet, and bake for 20 minutes until skin starts to get crispy. Remove from oven, cut a slit down the center, and let potatoes cool for 5 minutes. Once cooled enough to handle spoon out some of the insides of the potatoes, but make sure to leave a little lining the skins (so they don't fall apart on you).
5
In a large bowl combine scooped out potato, yogurt, milk, the broccoli mixture and spices. Stir well to combine, and now toss in 1/2 cup of cheese. Stir again, taste and adjust seasoning if needed.
6
Spoon mixture back into the potato skins, and top with remaining 1/2 cup cheese. Bake for 15 minutes until cheese is bubbly and browning.
7
Serve topped with scallions and enjoy!

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Large Russet Potatoes, 1 Tablespoon Olive Oil, 1 Onion, Diced, 4 cloves Garlic, Minced, and more.

Yes, Broccoli Cheddar Stuffed Twice Baked Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!