Description
These twice-baked stuffed potatoes are the ultimate comfort food, featuring a velvety, whipped potato filling combined with tender broccoli florets and sharp, melted cheddar cheese. By using a clever blend of Greek yogurt and buttermilk, this dish achieves a luxurious, airy texture without being overly heavy. Perfect as a satisfying vegetarian main or a hearty side, this recipe turns simple pantry staples into a delicious, crowd-pleasing meal that is as nutritious as it is comforting.
Ingredients
4 large russet potatoes, scrubbed
2 cups broccoli florets, steamed and chopped
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup buttermilk
1/4 cup plain Greek yogurt
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons chopped fresh chives for garnish
Instructions
Preheat your oven to 400°F (200°C).
Pierce the potatoes with a fork several times and bake for 60 minutes or until tender.
Once cool enough to handle, slice the top off each potato and scoop out the pulp into a bowl, leaving a thin layer of potato in the skins.
Mash the potato pulp with buttermilk, Greek yogurt, butter, salt, pepper, and garlic powder until smooth.
Fold in the chopped steamed broccoli and half of the shredded cheddar cheese.
Spoon the mixture back into the potato skins and top with the remaining cheese.
Bake for an additional 25 minutes until the filling is heated through and the cheese is melted and golden.
Garnish with fresh chives and serve immediately.
Notes
You can bake the potatoes a day in advance to save time during the week. Feel free to add red pepper flakes or smoked paprika for an extra kick of flavor.
- Prep Time: 20
- Cook Time: 85
- Category: Meals
- Method: Baking
- Cuisine: American