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Twice Baked Potatoes with Broccoli and Cheese Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Twice Baked Potatoes with Broccoli and Cheese combine creamy mashed potatoes mixed with cauliflower and low-fat buttermilk, filled back into potato shells, topped with broccoli florets and sharp cheddar cheese, then baked to perfection. This comforting, nutritious dish serves as a delicious side or vegetarian main course, featuring a balance of creamy textures and cheesy topping with a hint of chives for extra flavor.

Ingredients

Potatoes and Vegetables

  • 18 oz (4 medium) russet potatoes
  • 1 1/2 cups chopped broccoli florets
  • 2 cups chopped cauliflower

Other Ingredients

  • 1/2 cup low-fat buttermilk
  • 1 tbsp minced chives (optional)
  • 1 cup (4 ounces) shredded low-fat sharp cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the Potatoes: Pierce the potatoes several times with a fork to allow steam to escape during cooking.
  2. Cook the Potatoes: Place the pierced potatoes in the microwave and cook using the baked potato setting until fully cooked, turning them halfway through. Alternatively, bake in a preheated oven at 425°F for 1 hour.
  3. Cook Vegetables: In a medium saucepan, combine cauliflower and broccoli with a little salted water; cover and cook for about 3 minutes.
  4. Separate Broccoli: Using a slotted spoon, remove the broccoli and set aside. Continue cooking cauliflower until it is soft, about 5 more minutes. Drain and place cauliflower in a large bowl.
  5. Preheat Oven: Preheat the oven to 400°F to prepare for baking the assembled potatoes.
  6. Halve the Potatoes: Cut the cooked potatoes in half lengthwise carefully.
  7. Scoop Potato Flesh: Scoop the flesh out of each potato half, leaving about a ¼-inch shell intact, and add the flesh to the bowl with the cauliflower.
  8. Arrange Shells: Place the empty potato shells on a baking sheet for later filling and baking.
  9. Mash Filling: Mash the potato and cauliflower mixture with a potato masher or puree with a hand blender until smooth.
  10. Add Buttermilk and Season: Stir in the buttermilk and season with salt, mashing until the mixture is creamy and well combined.
  11. Add Cheese and Chives: Fold in half of the shredded cheddar cheese and the minced chives if using, mixing gently.
  12. Fill Potato Shells: Spoon the potato and cauliflower mixture back into the potato shells, evenly distributing it.
  13. Top with Broccoli and Cheese: Insert the cooked broccoli florets on top of the filling and sprinkle the remaining cheddar cheese over everything.
  14. Bake: Bake in the preheated oven for 5-10 minutes or until the potatoes are heated through and the cheese is melted and bubbly. Alternatively, microwave for a few minutes if preferring not to use the oven.

Notes

  • You can microwave the potatoes for faster preparation or opt for oven baking to enhance the skin texture.
  • Low-fat buttermilk keeps the filling creamy while reducing fat content.
  • Adding chives is optional but adds a fresh, mild onion flavor.
  • Substitute cheddar with other cheese varieties like mozzarella or pepper jack for variation.
  • For extra crispy shells, you can brush them lightly with oil before baking the second time.
  • This recipe is suitable for a vegetarian diet.

Find it online: https://evelynscooking.com/twice-baked-potatoes-with-broccoli-and-cheese-recipe/