This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !
You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.To Make this Recipe You’ Will Need the following ingredients:
°4 russet potato
°1 tsp olive oil
°3 & 1/2 tsp salted butter, very soft
°1/2 cup fat-free greek yogurt
°1/4 cup milk
°1/2 teaspoon salt
°1/2 teaspoon pepper
°3/4 teaspoon chives
°3/4 teaspoon garlic powder
°1/2 teaspoon onion powder
°1/2 tsp onion flakes
°1/2 tsp dill weed
°1/2 tsp paprika
°½ cup cooked broccoli, chopped and divided
°2 c shredded cheddar cheese, divided
Heat the oven to 400 degrees Fahrenheit. Placing butter paper on small baking tray. Sit apart.
Place the potatoes in a small baking dish and bake for 1 hour or until tender. Take it out of the oven and set it aside to cool. Once the potatoes are cool enough to handle safely, cut each bean in half lengthwise. Extract the potato core and place it in a large bowl, being careful to leave the peel intact. Rub the outside of the potato peel with a little olive oil. Place the crust on the prepared baking tray and set aside.
butter is added to the potato pulp and mashed – using an electric mixer or potato masher – until fairly smooth; Add the Gree- yogurt, buttermilk, salt, pepper, chives, garlic, onion powder, onion flakes, dill weed, paprika, broccoli and 3/4 c of cheese. Divide the filling evenly among the potato peelings and cover with the remaining cheese. Bake for 20-25 minutes or until cheese is melted and potatoes are completely heated through.