Broccoli Cheddar Twice Baked Potatoes, made with G
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
2 medium to large Russet Potatoes
1/2 cup nonfat, plain Greek yogurt (I used Oikos Organic)
1/4 cup skim milk
2 cups broccoli, chopped (I used frozen)
1/4 cup shredded cheddar cheese, separated (I used mild, but medium or sharp would be best)
Instructions
1. Preheat the oven to 400 degrees F.
2. While the oven is preheating, puncture the potato multiple
times with a fork, and bake in the microwave. I heated both
potatoes up together on a plate for 5 minutes on high, then
flipped them and cooked for another 5 minutes. Cooking times
will vary, so just cook until soft.
3. Once potatoes are cooked, slice them in half lengthwise.
4. Scoop the potato flesh out of each of the four potato halves
and put them in a bowl, leaving four skins. I removed the potato
flesh by scoring the potato like an avocado. The skins don’t need
to be sturdy.
5. Place the four empty skins alongside each other on a greased
baking sheet.
6. In the bowl, use a fork to mash the potato. Add the Greek
yogurt, milk, broccoli and about half of the cheese, and stir well
to combine.
7. Once the potato and broccoli mixture is well combined with a
mashed potato consistency, scoop out the mixture and evenly
divide it onto the four potato skins.
8. Evenly sprinkle the remaining cheese on top, and bake for
about 20 minutes. Enjoy!