This BROCCOLI CHEDDAR STUFFED POTATOES Are cheesy, delicious, Hearty Side Dish. They are Perfect For Weeknight Dinners For Special Occasions!
I don’t know about you, but we don’t eat baked potatoes very often, we are more pasta/rice people. But if you load that potato up with other delicious ingredients, we are all over it!! Like today’s cheesy broccoli stuffed potato, or our French onion soup stuffed potatoes, or our loaded twice-baked potatoes!
These stuffed potatoes are loosely based off of a Jason’s Deli menu item that I fell in love with in college, and boy are they good!
The creamy cheese sauce with the addition of broccoli takes this kind of boring, dry potato to a moist, flavorful dish that will keep this recipe on repeat! And the best part is you can change up the filling to stuff the potatoes as you wish.
— 4 medium russet potatoes, washed well and dried.
— 1 teaspoon olive oil.
— 1/2 cup non-fat Greek yogurt.
— 3 tablespoons buttermilk.
— 1/2 teaspoon salt.
— 1/4 teaspoon pepper.
— Half teaspoon garlic powder.
— Half teaspoon onion powder.
— 3 tablespoons salted butter, very soft.
— 1/2 teaspoon dried onion flakes.
— 1/2 teaspoon dried dill weed.
— 3/4 teaspoon chives.
— 1/2 teaspoon paprika.
— One cup cheddar cheese, shredded, divided.
—1 and 1/2 cups cooked broccoli, chopped, divided.
Preheat oven to 400 degrees (F).
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil.
Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash – using an electric mixer or a potato masher – until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
Divide the filling evenly among the potato shells, then top with remaining cheese.
Bake for 20-25 minutes, or until the cheese is melted, and the potatoes are heated through.