Broccoli And Cheddar-Stuffed Baked Potato | Min Yx Games Broccoli And Cheddar-Stuffed Baked Potato | Min Yx Games
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Broccoli And Cheddar-Stuffed Baked Potato

Baked potatoes are ideal side dishes for a crowd. You can prep them early, get them in the oven, then set up a buffet of toppings for guests to choose…


  • 4 medium russet potatoes, washed well and dried
  • 1 teaspoon olive oil
  • 3 tablespoons salted butter, very soft
  • 1/2 cup non-fat Greek yogurt
  • 3 tablespoons buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon chives
  • 1/2 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
  • 1 cup cheddar cheese, shredded, divided


  1. Preheat oven to 400 degrees (F).
  2. Line a small baking sheet with parchment paper; set aside.
  3. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
  4. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
  5. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
  6. Rub the outsides of the potato skins with a little olive oil.
  7. Place the skins on the prepared baking sheet and set aside.
  8. 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.
  9. Divide the filling evenly among the potato shells then top with remaining cheese.
  10. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.

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