Broccoli and Cheddar Twice-Baked Potatoes

$- 4 large russet potatoes - 1 cup fresh broccoli florets - 1 ½ cups sharp cheddar cheese - ½ cup Greek yogurt or sour cream - 2 tablespoons unsalted butter - 2 green onions - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: pinch of cayenne pepper This dish is all about balance. The creamy filling pairs well with the soft potato. The cheese adds a rich flavor, while the broccoli brings a fresh crunch. You can also make it your own. The cayenne pepper gives a little kick, but it's not necessary. Adjust the seasonings to match your taste. You can pick fresh broccoli florets from your local market. Aim for bright green and firm stalks. If you want to use frozen broccoli, that works too! Just make sure to thaw and chop it finely. Using sharp cheddar is key for the best flavor. It melts perfectly, creating that gooey texture we all love. If you want to try something new, swap cheddar for gouda or mozzarella. Gathering these ingredients is simple. You likely have some of them at home already. With just a few items, you can make a dish that impresses everyone at the table. For the full recipe, be sure to check out the step-by-step guide later in this article. - Preheat the oven to 400°F (200°C). - Scrub the potatoes with cold water until clean. - Use a fork to pierce each potato several times. - Place them on a baking sheet and bake for 45-60 minutes. - While the potatoes bake, steam the broccoli florets until vibrant. - This should take about 4-5 minutes. - Once done, chop the broccoli finely and set it aside. - After baking, let the potatoes cool for a few minutes. - Slice each potato in half lengthwise. - Carefully scoop out the flesh into a bowl. - Leave a thin layer of potato flesh inside the skins. - In the bowl, add the steamed broccoli and 1 cup of cheddar cheese. - Mix in Greek yogurt, softened butter, chopped green onions, garlic powder, and salt. - Mash the ingredients until creamy and well-mixed. - Taste and adjust the seasoning as needed. - Refill each potato skin with the creamy mixture. - Mound it slightly for a nice look. - Top with the remaining cheddar cheese. - Bake again for 15-20 minutes until the cheese is golden and bubbly. These steps are simple yet rewarding, and they lead to a delicious meal. For the complete recipe, refer to the Full Recipe. Enjoy your cooking journey! - Ensure potatoes are tender before scooping. This step is vital for a smooth filling. - Use room temperature butter for easy mixing. Cold butter can make it hard to blend. - Add spices for extra flavor. Try garlic powder, cayenne, or even smoked paprika. - Experiment with different toppings. Crispy bacon bits or fresh herbs can add fun twists. - Garnish with green onions and paprika. This adds color and freshness to your dish. - Serve on a rustic platter. A wooden board makes your potatoes look gourmet and inviting. These tips will help you make your Broccoli and Cheddar Twice-Baked Potatoes shine. You’ll impress friends and family with each bite! For the full process, check out the Full Recipe. {{image_4}} You can add cooked chicken or bacon to your twice-baked potatoes. This adds richness and flavor. Simply chop the cooked chicken or crispy bacon and mix it into your filling. The added protein makes the dish heartier and great for a meal. If you want a veggie twist, try swapping broccoli for other vegetables. Spinach and cauliflower work well. Just steam them like you do with broccoli. Chop them finely and mix them in. This keeps the dish healthy and colorful. Using different cheeses can change the taste of your dish. Gouda adds a smoky flavor, while mozzarella makes it gooey. You can mix and match cheeses according to your taste. This simple swap lets you create unique flavors in every bite. For the full recipe, check out the Cheesy Broccoli Bliss Twice-Baked Potatoes. To store leftovers, let the potatoes cool first. Place them in an airtight container. You can also cover them tightly with plastic wrap. This keeps them fresh for up to four days. The best way to reheat twice-baked potatoes is in the oven. Preheat the oven to 350°F (175°C). Place the potatoes on a baking sheet. Bake for about 15-20 minutes until heated through. You can also use the microwave. Heat them for 2-3 minutes on high. However, this may make them a bit soggy. To maintain texture and flavor, consider adding a sprinkle of cheese on top before reheating. You can freeze these potatoes before or after baking. If freezing before baking, prepare the stuffed skins, then wrap them tightly in foil. Freeze for up to three months. To bake, remove from the freezer and bake directly from frozen for 60-75 minutes. If freezing after baking, let them cool fully first. Wrap in foil and store in a freezer-safe bag. When ready to eat, thaw overnight in the fridge. Reheat in the oven as mentioned before. Yes, you can make these potatoes ahead. After baking and filling them, store in the fridge. Just cover them tightly with plastic wrap or foil. When ready to eat, reheat in the oven at 350°F (175°C) until warm. This way, you save time on busy nights. If you don't have Greek yogurt, sour cream works great. You can also use cottage cheese for a lighter option. Plain yogurt is another choice, but it may change the flavor slightly. Whatever you pick, it should keep the potatoes creamy and tasty. You can tell potatoes are done when they are tender. Stick a fork into the potato; if it goes in easily, they are ready. The skin should look dry and slightly wrinkled. If they feel firm, give them more time in the oven. Yes, you can grill the potatoes! Wrap them in foil and place them on the grill over medium heat. Grill for about 45 minutes or until they are soft. Just make sure to check often so they don’t burn. Grilling adds a nice smoky flavor. Twice-baked potatoes pair well with many sides. Consider a fresh salad for crunch. Grilled vegetables add color and flavor. You can also serve them with a protein, like chicken or steak. A simple soup can make a warm and filling meal too. Twice-baked potatoes are a simple, fun dish to make. We covered tasty ingredients, easy steps, and helpful tips. You can customize them with your favorite veggies or proteins. Proper storage and reheating methods keep them fresh and delicious. Now, you can create a satisfying meal or side that pleases everyone. Enjoy your cooking and share this recipe with friends and family!$

Broccoli and Cheddar Twice-Baked Potatoes

Indulge in the ultimate comfort food with these Cheesy Broccoli Bliss Twice-Baked Potatoes! Loaded with sharp cheddar, fresh broccoli, and creamy Greek yogurt, they’re a delicious twist on a classic dish. Perfect for a cozy dinner or a hearty side, this easy recipe is sure to impress your family and friends. Click to explore the full recipe and discover how to create this cheesy delight that everyone will love!

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Ingredients

4 large russet potatoes

1 cup fresh broccoli florets, steamed until vibrant and finely chopped

1 ½ cups sharp cheddar cheese, shredded (divided into two portions)

½ cup Greek yogurt or sour cream

2 tablespoons unsalted butter, softened to room temperature

2 green onions, finely chopped

1 teaspoon garlic powder

Salt and freshly cracked pepper to taste

Optional: a pinch of cayenne pepper for a hint of heat

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Prepare the Potatoes: Scrub the russet potatoes under cold water until clean. Using a fork, pierce each potato several times to allow steam to escape. Arrange them on a baking sheet and bake for approximately 45-60 minutes, or until a fork easily pierces through them, indicating they are tender.

Steam the Broccoli: While the potatoes are baking, bring a small pot of water to a boil and place the fresh broccoli florets in a steamer basket. Steam the broccoli for about 4-5 minutes, or until they turn bright green and tender. Remove from heat, chop finely, and set aside.

Cool the Potatoes: Once baked, carefully remove the potatoes from the oven and let them cool for a few minutes until they are comfortable to handle.

Scoop the Potatoes: Slice each potato in half lengthwise. Gently scoop out the flesh into a mixing bowl, leaving a thin layer of potato flesh inside the skins to ensure they maintain their shape.

Mix the Filling: To the scooped potato flesh, add the steamed broccoli, 1 cup of the shredded cheddar cheese, Greek yogurt (or sour cream), softened butter, chopped green onions, garlic powder, and a sprinkle of salt and pepper. If you enjoy a little kick, feel free to add a pinch of cayenne pepper for some heat.

Mash & Season: Using a fork or a potato masher, combine all the ingredients until the mixture is creamy and well-incorporated. Taste and adjust the seasoning with more salt and pepper if needed.

Refill the Skins: Generously refill each potato skin with the creamy filling, creating a slight mound for a delightful rustic appearance.

Add Toppings: Sprinkle the remaining ½ cup of cheddar cheese evenly over the tops of the stuffed potatoes to create a melty topping.

Bake Again: Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

Cool & Serve: Carefully remove the potatoes from the oven and allow them to cool for a few minutes before serving.

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4

- Presentation Tips: Serve the twice-baked potatoes on a rustic wooden board. Garnish with additional chopped green onions and a sprinkle of paprika to enhance the visual appeal and add a splash of color. Enjoy your cheesy broccoli bliss!