Be the hero of your holiday gathering and bring these Lightened Up Broccoli Cheddar Twice Baked Potatoes. Your friends and family will love them!
As you know, I grew up in Milwaukee, which is just an hour and a half north of Chicago. Thanksgiving was always dubbed my family’s holiday. Both my mom’s and dad’s side would make the drive alongside Lake Michigan to our house in Wisconsin. Before the cousins started growing up and leaving for college, we’d have like 30 people + at least 5 dogs at our house for Thanksgiving. Ahhhh the good ol’ days. All of my favorite people in one house plus all of my favorite food is why Thanksgiving is my favorite holiday. I also love that it doesn’t have anything to do with religion, yet it brings the family together. Now that a lot of my cousins are married or have kids, Thanksgiving seems to be pretty sporadic with who is attending. This year is no exception…the numbers are a lot slimmer than when we were kids, but we get to celebrate at my parents’ new house!
Over the 4th of July my parents moved from Cleveland, OH back to where they were born and raised- Chicago, IL! They live in a neighboring suburb on the south side and I couldn’t be more excited to spend Thanksgiving there with the family. This will actually be the first holiday of any kind that Mark and I celebrate together….at least as a couple! I remember in high school sneaking over to his house after Thanksgiving dinner to watch a movie with him in the basement…SHHHhhh.
OKAY SO THESE POTATOES.
2 words. HOLY. SHIT.
These twice baked potatoes are gems of deliciousness. They’re flavored with broccoli and cheddar, I mean come on. Traditional twice baked potatoes are made with heavy cream, tons of butter, and sour cream. No fear my Fit Foodie family…we traded that stuff for almond milk, Greek yogurt (which is just as tangy as sour cream), and tons of spices.
If you STILL DON’T HAVE A FOOD PROCESSOR —> this is your chance. Get one now before the holiday season starts so you can truly be a twice baked potato champion. Here’s the one I use and love every day.
These may be a wee bit time consuming to make, but I promise you they’re worth it! Plus- you will have leftover broccoli cheddar mashed potatoes that you can eat on the job.
Just do it.
- 3 large russet potatoes
- 2 tablespoons olive oil
- salt and pepper, to taste
- 2 cups broccoli florets
- ½ plain Greek yogurt
- 2 tablespoons milk (any kind)
- 2 teaspoon garlic powder
- 4 pieces bacon
- ⅓ cup cheddar cheese
- ¼ teaspoon salt
- pepper, to taste
- bacon bits
- plain greek yogurt
- Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray. Rub olive oil on potatoes, making sure every inch is covered. Generously season with salt and pepper, to taste. Roast at 400ºF for 60 minutes or until you can pierce easily with a fork. Then let cool for at least 30 minutes.
- After potatoes have cooled, cut potatoes in half hamburger style. Then, cut the butts of the potatoes off so that they can easily stand on their own.
- Use a spoon to scoop out flesh. Make sure you leave the sides thick enough so that the skin doesn't cave. Place flesh in a food processor.
- Steam about 2 cups of broccoli so that it becomes soft. If you're steaming broccoli in a bag- cook for about 2 minutes in the microwave. Place in food processor.
- Add Greek yogurt, milk, and garlic powder and process until broccoli florets are pulverized.
- Mix in cheddar cheese, bacon pieces, salt, and pepper.
- Stuff potatoes with the filling you just created. Be generous. Note: you will have leftover mixture! Kind of a lot of it.
- Place back in oven at 350ºF for 15 minutes. Add a sprinkle of cheddar cheese and bake for an additional 5 minutes.
PS: because I know you are all sweet potato fanatics…this could totally be made with sweet potatoes instead!