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Loaded Broccoli Cheddar Twice-Baked Potatoes
These hearty twice-baked potatoes combine fluffy russet potatoes with creamy Greek yogurt, butter, broccoli, herbs, and plenty of melted cheddar cheese. They make a comforting side dish or a satisfying meal on their own.
Ingredients
- 4 large russet potatoes
- 1 teaspoon olive oil
- 3½ teaspoons salted butter, very soft
- ½ cup fat-free Greek yogurt
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried chives
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried onion flakes
- ½ teaspoon dill weed
- ½ teaspoon paprika
- ½ cup cooked broccoli, chopped and divided
- 2 cups shredded cheddar cheese, divided
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Scrub the potatoes well and pat them completely dry.
Pierce each potato several times with a fork, then rub the skins with olive oil.
Bake the Potatoes
Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45–60 minutes, or until the potatoes are tender when pierced with a fork.
Scoop Out the Potatoes
Allow the potatoes to cool slightly until they are easy to handle.
Slice each potato lengthwise, leaving the skin intact. Carefully scoop the fluffy potato into a large bowl, leaving a thin layer of potato inside the skins so they hold their shape.
``` ### Article 2 — Creamy Broccoli Cheddar Filling & Stuffing ```htmlCreamy Broccoli Cheddar Potato Filling
Once the baked potatoes have been scooped, the fluffy potato becomes the base for a rich, creamy filling packed with herbs, broccoli, and cheddar cheese.
Make the Filling
Add the softened butter, Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika to the bowl with the scooped potato.
Mash everything together until the mixture is creamy and well combined.
Add the Broccoli and Cheese
Gently fold in the chopped broccoli and 1½ cups of the shredded cheddar cheese.
Reserve the remaining ½ cup of cheddar cheese for topping the potatoes.
Stuff the Potato Skins
Spoon the creamy potato mixture evenly back into the potato skins.
Place the stuffed potatoes on a baking sheet and sprinkle the remaining cheddar cheese over the tops.
Why This Filling Works
The combination of Greek yogurt and milk gives the mashed potato filling a smooth, creamy texture, while butter adds richness. Garlic, onion, dill, chives, and paprika provide layers of savory flavor.
Broccoli adds color, texture, and a vegetable boost, while the cheddar melts over the top to create a bubbly, golden finish.
``` ### Article 3 — Final Baking, Serving & Crispy-Skin Tip ```htmlFinish and Serve Broccoli Cheddar Twice-Baked Potatoes
Bake Again
Return the stuffed potatoes to the oven and bake for 15–20 minutes.
The potatoes are ready when the filling is hot and the cheddar cheese is melted, bubbly, and lightly golden.
Serve
Let the potatoes cool for a few minutes before serving.
Garnish with extra chives if desired and serve warm as a hearty side dish or a satisfying meal.
Tip for Extra-Crispy Potato Skins
For an extra-crispy potato skin, brush the skins with a tiny bit of olive oil before the second bake.
This simple step helps the potato skins become lightly crisp while the broccoli-cheddar filling stays creamy and tender inside.
Serving Idea
These loaded twice-baked potatoes pair especially well with grilled chicken, roasted meats, salads, or steamed vegetables. They are also filling enough to serve as a simple meatless meal.
Final Thoughts
With crisp potato skins, a creamy seasoned filling, tender broccoli, and melted cheddar on top, these twice-baked potatoes turn simple ingredients into a comforting and satisfying dish.
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