BROCCOLI CHEDDAR STUFFED POTATOES

These potatoes stuffed with broccoli and cheese are a delicious side dish. They are perfect for weekly dinners or special occasions!

I don’t know about you, but we don’t often eat baked potatoes, we’re more of a pasta/rice people. But if you load that potato with other delicious ingredients, we’re into it! Like today’s broccoli and cheese stuffed potato, or our onion soup stuffed potatoes, or our twice loaded baked potato!

BROCCOLI AND CHEESE BAKED POTATO
These potatoes have totally changed things for a family that claims not to be a potato people.

These stuffed potatoes are loosely based on a dish from the menu of Jason’s Deli that I fell in love with in college, and they are really good!

The creamy cheese sauce with added broccoli turns these dry, boring potatoes into a soft, tasty dish that will make this recipe worth repeating! And the best part is that you can change the filling to stuff the potatoes any way you like.

Ingredients :

4 medium russet potatoes, well washed and dried
1 teaspoon of olive oil
3 tablespoons of salted butter, very mild
1/2 cup fat-free Greek yogurt
3 tablespoons of buttermilk
1/2 teaspoon of salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided

Directions

Preheat the oven to 400 degrees (F).
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until tender.
Once the potatoes are cold enough to handle safely, cut them in half lengthwise.
Remove the potato pulp and place it in a large bowl, taking care to leave the skin intact.
Rub the outside of the potato skin with a little olive oil.
Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash them – using an electric mixer or pestle – until you get a fairly smooth mashed potato. Add the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill, paprika, broccoli and 3/4 cup cheese.
Spread the filling evenly over the potatoes and cover with the remaining cheese.
Bake for 20-25 minutes or until cheese is melted and potatoes are heated through.

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