Lightened Up Broccoli Cheddar Twice Baked Potatoes

Be the hero of your holiday gathering and bring these Lightened Up Broccoli Cheddar Twice Baked Potatoes. With a delicious broccoli cheddar filling with healthy substitutions, these twice baked potatoes are easy to make, delicious and are such a beautiful addition to a festive meal.

These serve well with this sous vide steak or this harvest salad or even this full bird if you’re whipping up a super festive meal!

twice baked potatoes ready to be served

Delicious Family Holidays

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 house!

OKAY SO THESE POTATOES.

twice baked potatoes with innards being scooped out

How To Make Twice Baked Potatoes

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 we 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. Does it get any better?!

Step One: Preheat and Prep!

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.

Step Two: Cool and Cut Your Taters

After your potatoes have cooled, cut them in half hamburger style. Then, cut the butts of the potatoes off so that they can easily stand on their own. You’re well on your way to the most delicious twice baked potatoes, my friends.

twice baked potatoes being prepped in a food processor

Step Three: Make that Filling

Use a spoon to scoop out the potato flesh. Make sure you leave the sides thick enough so that the skin doesn’t cave in. Place the potato flesh in your food processor.

At the same time, steam about 2 cups of broccoli. If you’re steaming broccoli in a bag – cook for about 2 minutes in the microwave, then place in the food processor with the potato flesh. Add Greek yogurt, milk, and garlic powder and process until the broccoli florets are pulverized. Mix in cheddar cheese, bacon pieces, salt, and pepper.

Step Four: Stuff Taters

Stuff potatoes with the delicious filling you just created. Be generous. Note: you will have leftover mixture! Kind of a lot of it. Pro Tip: enjoy that delicious filling while your twice baked taters are in the oven! Place back in oven at 350ºF for 15 minutes. Add a sprinkle of cheddar cheese and bake for an additional 5 minutes.

Step Five: Enjoy!

Enjoy your twice baked potatoes!! Pro Tip: If you haven’t already eaten your extra broccoli cheddar filling, serve as a mashed potato side or save for a savory potato pancake recipe for the next morning!

twice baked potatoes baked to perfection

How Long Can You Store Twice Baked Potatoes?

These will keep in the fridge for 3 days when stored in an air-tight container, and up to 3 months when stored in an air-tight container in the fridge.

Can you Freeze Twice Baked Potatoes?

Yes! If you’re planning ahead to freeze these, simply baked them WITHOUT the shredded cheese on the top. If you just ended up with extras, have no fear! You can still freeze with the shredded cheese on top, just know the texture of the cheese might alter a little bit in the freezing and thawing process. Nothing adding a little more shredded cheese can’t solve :D

How to Reheat Twice Baked Potatoes

If you’ve stored your twice baked taters in the freezer, let them thaw completely in the fridge before reheating. If you’ve stored in the fridge, you’re good to plop them right on a baking tray and reheat in the oven at 350ºF for 5-10 minutes or until completely warm. Pro Tip: Feel free to sprinkle additional shredded cheese on the top before reheating.

What to Serve with Twice Baked Potatoes

These taters are a great dish to pass for a holiday gathering, but if you’re looking to round out a full meal, we suggest any of the following main dishes and healthy sides for a top notch meal:

Main Dishes

Other Healthy Sides

More Potato Recipes

Recipe

Lightened Up Broccoli Cheddar Twice Baked Potatoes

Be the hero of your holiday gathering and bring these Lightened Up Broccoli Cheddar Twice Baked Potatoes. With a delicious broccoli cheddar filling with healthy substitutions, these twice baked potatoes are easy to make, delicious and are such a beautiful addition to a festive meal.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 minutes
Author: Lee Hersh
Yield: 6 servings 1x
Category: Sides
Method: Oven
Cuisine: American

Ingredients

For the Potatoes

  • 3 large russet potatoes
  • 2 tablespoons olive oil
  • salt and pepper, to taste

For the filling

  • 2 cups broccoli florets
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons milk (any kind)
  • 2 teaspoon garlic powder
  • 4 pieces bacon
  • 1/3 cup cheddar cheese
  • 1/4 teaspoon salt
  • pepper, to taste

Toppings

  • bacon bits
  • plain greek yogurt
  • chives

Instructions

For the Potatoes

  1. 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.

For the Filling

  1. 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.
  2. 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.
  3. 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.
  4. Add Greek yogurt, milk, and garlic powder and process until broccoli florets are pulverized.
  5. Mix in cheddar cheese, bacon pieces, salt, and pepper.
  6. Stuff potatoes with the filling you just created. Be generous. Note: you will have leftover mixture! Kind of a lot of it.
  7. Place back in oven at 350ºF for 15 minutes. Add a sprinkle of cheddar cheese and bake for an additional 5 minutes.

Notes

  • Nutrition facts do not include toppings

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 267
  • Sugar: 4
  • Sodium: 1889
  • Fat: 10
  • Carbohydrates: 36
  • Fiber: 4
  • Protein: 11
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