Broccoli Cheddar Stuffed Potatoes
Creamy stuffed Russet potatoes filled with broccoli, Colby jack cheese, Greek yogurt, buttermilk, butter, and savory seasonings, then baked until melted.
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Servings: 6
Ingredients
- 4 medium Russet potatoes rinsed, dried, and pierced with a fork
- 1 tsp olive oil
- 3 tbsp salted butter
- 1/2 c fat-free Greek yogurt
- 3 tbsp buttermilk
- 1/2 tsp pink Himalayan salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried onion flakes
- 1/2 tsp paprika
- 1/2 tsp dried dill
- 3/4 tsp chives
- 1 1/2 c cooked broccoli chopped
- 1 c Colby jack cheese shredded and divided
Instructions
Preheat the oven.
- Preheat the oven to 400°F. Line a small baking sheet with parchment paper.
Prepare the potatoes.
- Rinse and dry the Russet potatoes thoroughly. Pierce each potato several times with the tines of a fork.
Bake the potatoes.
- Place the potatoes on the prepared baking sheet. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.
Cool the potatoes.
- Remove the potatoes from the oven and set them aside until they are cool enough to handle.
Cut the potatoes.
- Slice each potato in half lengthwise.
Remove the potato pulp.
- Using a spoon, carefully scoop the inside of each potato into a medium bowl, leaving enough potato attached to the skin to keep each shell intact.
Prepare the potato skins.
- Rub the inside of each potato skin lightly with olive oil, taking care not to tear the skins. Return the potato skins to the parchment-lined baking sheet.
Mash the potato filling.
- Add the salted butter to the warm potato pulp. Mash until the butter is melted and the mixture is smooth.
Add the creamy ingredients and seasonings.
- Add the Greek yogurt, buttermilk, pink Himalayan salt, black pepper, garlic powder, onion powder, dried onion flakes, paprika, dill, and chives. Stir until fully combined.
Add the broccoli and cheese.
- Fold in the chopped cooked broccoli and 3/4 of the shredded Colby jack cheese. Mix until evenly distributed.
Fill the potato skins.
- Spoon the filling evenly into the prepared potato skins.
Add the remaining cheese.
- Sprinkle the remaining shredded Colby jack cheese over the tops of the stuffed potatoes.
Bake the stuffed potatoes.
- Return the potatoes to the oven and bake for 20 to 25 minutes, or until the filling is heated through and the cheese is melted.
Serve.
- Remove from the oven and serve warm.
Notes
To make these Broccoli Cheddar Stuffed Potatoes gluten free, confirm that the Greek yogurt, buttermilk, Colby jack cheese, butter, and seasonings are certified gluten free or labeled gluten free. Use plain cooked broccoli without gluten-containing sauces or additives. Check dried onion flakes, paprika, garlic powder, onion powder, dill, and chives for cross-contamination warnings. Potatoes are naturally gluten free, but all packaged ingredients should be reviewed carefully.