In My Kitchen: Broccoli Cheddar Twice-Baked Potatoes

If there’s anything better than cheesy broccoli, it’s cheesy broccoli on a potato.

Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes

You’ll need:

  • 4 medium russet potatoes, washed and dried
  • 1 1/2 cups cooked broccoli, chopped & divided
  • 2 cups sharp cheddar cheese, shredded & divided
  • 1 teaspoon olive oil
  • 3 1/2 tablespoons unsalted butter, softened
  • 1/2 cup non-fat Greek yogurt OR sour cream
  • 1/4 cup buttermilk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon chives
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dill
  • 1/2 teaspoon paprika


  1. Preheat oven to 400 degrees. Line a small baking sheet with parchment paper and set aside.
  2. Place potatoes in a small baking dish. Bake for 1 hour, or until soft. Remove from oven and allow to cool.
  3. Once the potatoes are cool, slice each one in half lengthwise. Carefully scoop out the potato pulp and place it into a large mixing bowl. Be careful to leave the potato skins intact.
  4. Rub the outsides of the potato skins with a little olive oil. Place the skins onto the prepared baking sheet.
  5. Using a potato masher, mash butter and potato pulp together until fairly smooth. Add Greek yogurt/sour cream, buttermilk, salt, pepper, chives, garlic powder, onion powder, dill, paprika, broccoli and 3/4 cup shredded cheese. Mix.
  6. Divide the filling evenly among the potato shells, then top with remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Serve.

Source: Adapted from a recipe by Baker By Nature

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