BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES #BREAKFAST #VEGETARIANRECIPE
A simple and scrumptious formula for Broccoli and Cheddar Twice-Baked Potatoes! These overly simple potatoes are stacked with destroyed cheddar and broccoli!
Such a scrumptious and straightforward side-dish!
You can attempt to oppose the enticement of solace sustenance this season… or, you can resemble me, and simply incline toward into it. I vote lean. These broccoli and cheddar twice-heated potatoes are simply hanging tight for your grip. Beside making you slobber, these infants are certain to fulfill any mushy/carby/comfortable sustenance yearnings.
Admission: My first broccoli and cheddar twice-heated potato was from a Wendy's (drive-through). Have you at any point had one of those? As a matter of fact… they may simply be broccoli and cheddar heated potatoes. I can't recall. Point is, they were truly great, yet my custom made form is multiple times better!
Broccoli and Cheddar Twice-Baked Potatoes are the embodiment of solace nourishment! Add a serving of mixed greens to make them a full feast.
Ingredients
4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 and 1/2 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon chives
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
2 cups cheddar cheese, shredded, divided
Instructions
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 1 hour, or until soft. Remove from oven and set aside to cool. 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. Serve at once!
Notes
You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.
Fore more detail : http://bit.ly/2FWQ0Du
