Broccoli Cheddar Twice Baked Potatoes
Ingredients
The Potatoes
-
3
large
russet potatoes
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
The Filling
-
2
cups
broccoli florets
-
½
cup
plain Greek yogurt
-
2
tablespoons
milk
-
2
teaspoons
garlic powder
-
4
pieces
bacon
-
⅓
cup
cheddar cheese
-
¼
teaspoon
salt
-
to taste
pepper
Toppings
-
bacon bits
-
plain Greek yogurt
-
chives
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet with nonstick spray.
- Rub olive oil on the potatoes, season with salt and pepper, and roast for 60 minutes.
- Let the potatoes cool for at least 30 minutes, then cut them in half and scoop out the flesh.
- Steam the broccoli and add it to a food processor with the potato flesh, Greek yogurt, milk, and garlic powder, then blend.
- Mix in cheddar cheese, bacon pieces, salt, and pepper, then stuff the mixture back into the potato skins.
- Bake the stuffed potatoes at 350ºF for 15 minutes, add more cheese, and bake for an additional 5 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
267
Total fat
10g
Total carbohydrates
36g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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