Monday, March 13, 2017

BROCCOLI CHEDDAR STUFFED POTATOES



  • 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


How to Make It

  • 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.
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