Broccoli and Cheddar Twice-Baked Potatoes Recipe



Vegetarian, Gluten free


1 1/2 cups Broccoli, cooked

3/4 tsp Chives

1/2 tsp Dill weed, dried

1/2 tsp Garlic powder

1/2 tsp Onion flakes, dried

1/2 tsp Onion powder

4 Russet potatoes, medium

Baking & spices

1/2 tsp Paprika

1/4 tsp Pepper

1/2 tsp Salt

Oils & vinegars

1 tsp Olive oil


3 tbsp Butter, salted very soft

3 tbsp Buttermilk

1 cup Cheddar cheese

1/2 cup Greek yogurt, non-fat

Macaroni Mazaa


  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. 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.
  3. 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. Serve at once!

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