Description
Crispy potato skins filled with creamy mashed potatoes, cheddar cheese, and broccoli, then baked again for a golden, bubbly finish.
Ingredients
Scale
- 4 medium russet potatoes, washed and dried
- 1 tsp olive oil
- 3 ½ tbsp salted butter
- ½ cup non-fat Greek yogurt
- ¼ cup buttermilk (or milk with lemon juice)
- ½ tsp salt
- ½ tsp black pepper
- ¾ tsp dried chives
- ¾ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried onion flakes
- ½ tsp dried dill weed
- ½ tsp paprika
- 1 ½ cups cooked broccoli, chopped
- 2 cups shredded cheddar cheese (divided)
Instructions
- Bake Potatoes: Preheat oven to 400°F (200°C). Rub potatoes with olive oil, poke holes, and bake for 1 hour. Let cool.
- Scoop & Mash: Cut in half, scoop out flesh, and mash with butter.
- Mix Filling: Stir in Greek yogurt, buttermilk, seasonings, broccoli, and ¾ cup cheddar.
- Stuff & Bake Again: Refill skins, top with remaining cheese, and bake for 20-25 minutes.
- Serve & Enjoy: Let cool slightly before serving.
Notes
- For crispier skins, brush with olive oil before baking.
- Swap cheddar with gouda or pepper jack for variety.
- Make ahead and refrigerate before the second bake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American