Lightened Up Broccoli Cheddar Twice Baked Potatoes

Lightened Up Broccoli Cheddar Twice Baked Potatoes - 1 Lightened Up Broccoli Cheddar Twice Baked Potatoes - 2

By Lee Funke

10/18/2022

twice baked potatoes ready to be served - 3 twice baked potatoes ready to be served - 4

Be the hero of your holiday gathering and bring these Lightened Up Broccoli Cheddar Twice Baked Potatoes. With a delicious broccoli cheddar filling with healthy substitutions, these twice baked potatoes are easy to make, delicious and are such a beautiful addition to a festive meal. These serve well with this sous vide steak or this harvest salad or even this full bird if you’re whipping up a super festive meal!

Delicious Family Holidays

twice baked potatoes with innards being scooped out - 5 twice baked potatoes with innards being scooped out - 6

How To Make Twice Baked Potatoes

Step One: Preheat and Prep!

Step Two: Cool and Cut Your Taters

twice baked potatoes being prepped in a food processor - 7 twice baked potatoes being prepped in a food processor - 8

Step Three: Make that Filling

Step Four: Stuff Taters

Step Five: Enjoy!

twice baked potatoes baked to perfection - 9 twice baked potatoes baked to perfection - 10

How Long Can You Store Twice Baked Potatoes?

Can you Freeze Twice Baked Potatoes?

How to Reheat Twice Baked Potatoes

What to Serve with Twice Baked Potatoes

  • Sous Vide Turkey

  • Sous Vide Steak

  • Instant Pot Pork Chops

  • Wild Rice Meatloaf

  • Harvest Blackberry and Butternut Squash Kale Salad

  • Shaved Brussels Sprouts Salad

  • Roasted Brussels Sprouts with Maple Apple Butter

  • Honey Balsamic Roasted Carrots

More Potato Recipes

  • Healthy Mashed Potatoes
  • Crock Pot Baked Potatoes
  • Easy Hasselback Sweet Potatoes
  • The Best Breakfast Potatoes
  • Stuffed Sweet Potatoes 3 Ways
  • Foil Pack Grilled Red Potatoes

Ingredients1x2x3x

For the Potatoes

  • ▢ 3 large russet potatoes
  • ▢ 2 tablespoons olive oil
  • ▢ salt and pepper , to taste

For the filling

  • ▢ 2 cups broccoli florets
  • ▢ 1/2 cup plain Greek yogurt
  • ▢ 2 tablespoons milk , any kind
  • ▢ 2 teaspoon garlic powder
  • ▢ 4 pieces bacon
  • ▢ 1/3 cup cheddar cheese
  • ▢ 1/4 teaspoon salt
  • ▢ pepper , to taste

Toppings

  • ▢ bacon bits
  • ▢ plain greek yogurt
  • ▢ chives

Instructions

For the Potatoes

  • Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray. Rub olive oil on potatoes, making sure every inch is covered. Generously season with salt and pepper, to taste. Roast at 400ºF for 60 minutes or until you can pierce easily with a fork. Then let cool for at least 30 minutes.

For the Filling

  • After potatoes have cooled, cut potatoes in half hamburger style. Then, cut the butts of the potatoes off so that they can easily stand on their own.
  • Use a spoon to scoop out flesh. Make sure you leave the sides thick enough so that the skin doesn’t cave. Place flesh in a food processor.
  • Steam about 2 cups of broccoli so that it becomes soft. If you’re steaming broccoli in a bag- cook for about 2 minutes in the microwave. Place in food processor.
  • Add Greek yogurt, milk, and garlic powder and process until broccoli florets are pulverized.
  • Mix in cheddar cheese, bacon pieces, salt, and pepper.
  • Stuff potatoes with the filling you just created. Be generous. Note: you will have leftover mixture! Kind of a lot of it.
  • Place back in oven at 350ºF for 15 minutes. Add a sprinkle of cheddar cheese and bake for an additional 5 minutes.

Tips & Notes

  • Nutrition facts do not include toppings

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Twice-baked stuffed potatoes with bacon and sour cream cooked in a skillet. - 11”>

Broccoli Cheddar Twice Baked Potatoes

Ingredients

For the Potatoes

  • 3 large russet potatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste

For the filling

  • 2 cups broccoli florets
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons milk any kind
  • 2 teaspoon garlic powder
  • 4 pieces bacon
  • 1/3 cup cheddar cheese
  • 1/4 teaspoon salt
  • pepper to taste

Toppings

  • bacon bits
  • plain greek yogurt
  • chives

Instructions

For the Potatoes

  • Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray. Rub olive oil on potatoes, making sure every inch is covered. Generously season with salt and pepper, to taste. Roast at 400ºF for 60 minutes or until you can pierce easily with a fork. Then let cool for at least 30 minutes.

For the Filling

  • After potatoes have cooled, cut potatoes in half hamburger style. Then, cut the butts of the potatoes off so that they can easily stand on their own.
  • Use a spoon to scoop out flesh. Make sure you leave the sides thick enough so that the skin doesn’t cave. Place flesh in a food processor.
  • Steam about 2 cups of broccoli so that it becomes soft. If you’re steaming broccoli in a bag- cook for about 2 minutes in the microwave. Place in food processor.
  • Add Greek yogurt, milk, and garlic powder and process until broccoli florets are pulverized.
  • Mix in cheddar cheese, bacon pieces, salt, and pepper.
  • Stuff potatoes with the filling you just created. Be generous. Note: you will have leftover mixture! Kind of a lot of it.
  • Place back in oven at 350ºF for 15 minutes. Add a sprinkle of cheddar cheese and bake for an additional 5 minutes.

Notes

  • Nutrition facts do not include toppings

Nutrition