The russet potatoes are HUGE here right now and I love getting to play around with them to use them as more of a meal than a side, and the bigger ones allow me to do that more easily. I was also really vibing with broccoli and cheese so I thought I’d put the two together. These Broccoli Cheese Twice Baked Potatoes are so big that they could definitely be used as a meal in themself which is basically what I ended up doing.

They also can be made ahead of time and then put through the final bake when you’re ready to enjoy them. I had planned to end up with two servings, but they were so big that I opted to go with twice baked rather than just a loaded potato. So I cooked two up for dinner one night and saved the other two for lunch the next day.

These bad boys end up being gluten free and meatless or vegetarian. I had BIG thoughts about adding in some bacon, but in the end I didn’t just because it wasn’t needed. I really wanted the broccoli cheese to be the star and we all know that bacon would have taken over if it had been involved.

I served mine with steak for dinner and then enjoyed it all on it’s own for lunch. So, you could go either way in making this a meal or part of a meal.

Broccoli Cheese Twice Baked Potatoes

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 1 H & 10 MInactive time: 15 MinTotal time: 1 H & 35 M

Baked potatoes that are mixed with broccoli and cheese and then loaded back into the skins to be baked a second time to melty cheesy goodness!

Ingredients

2 Large Russet Potatoes, Cleaned
2 Tbsp. Butter
1/4 C. Plain Fat Free Greek Yogurt
2 Tbsp. Unsweetened Almond Milk
1/4 Tsp. Salt
1/4 Tsp. Pepper
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Dried Dill Weed
1/4 Tsp. Paprika
6 Oz. Frozen Broccoli, Thawed
1 C. Shredded Reduced Fat Cheddar

Instructions

Preheat the oven to 375 and pierce the potatoes all over with a fork.
Place in the oven to bake for about an hour or until fork tender.
Once done, allow the potatoes to cool enough to handle - about 15 minutes.
Cut the potatoes in half and scoop out the insides to leave about 1/4" skin.
Beat the scooped out potato with 2 Tbsp. Butter, 1/4 C. Plain Fat Free Greek Yogurt, 2 Tbsp. Unsweetened Almond Milk, 1/4 Tsp. Salt, 1/4 Tsp. Pepper, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/4 Tsp. Dried Dill Weed, and 1/4 Tsp. Paprika.
Add in the 6 Oz. Frozen Broccoli and 1/2 C. of the Shredded Reduced Fat Cheddar.
Divide the potato mixture evenly among the skins.
Top reach with about 2 Tbsp. of the remaining Shredded Reduced Fat Cheddar.
Place back into the oven to bake for another 10-15 minutes or until the cheese is melted.
Once done, remove from the oven and enjoy right away!

Nutrition Facts

Calories

210.24

Fat (grams)

8.16

Sat. Fat (grams)

4.97

Carbs (grams)

23.8

Fiber (grams)

2.67

Net carbs

21.13

Sugar (grams)

2.01

Protein (grams)

11.89

Sodium (milligrams)

398.19

Cholesterol (grams)

21.82

Nutritional Claims: Balanced • Sugar Conscious • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Sugar Added • Kosher