Cheesy, herby, and vegetarian, these twice-baked potatoes are loaded with broccoli, cheddar, and rosemary. The skin is crisp, the filling is creamy, and the best part is that they’re good for you. Who said comfort food can’t nourish your body as well as your soul?
There’s one shelf in my fridge that functions as a graveyard of my good intentions. There’s a jar of red pepper chutney I haven’t tried yet even though I bought it weeks ago; some pickles I can’t seem to finish no matter how many I eat; and, always, a ¾ full carton of plain Greek yogurt. Seriously, can we all stop pretending we like that stuff? I don’t care what anyone says—no amount of money in the world could convince me to slap that in a bowl with some fruit and eat it.
I’m convinced it’s only good in marinade for chicken and as a replacement for cream. I can never find a small carton, which means I’m always left with leftovers that I swear I’m going to use until they turn sour in the fridge and I have to guiltily throw them out.
But not this time. I’m determined to waste less, so we’re going to use it in these twice-baked potatoes. They’re quick, easy, and a little lighter, since there’s no sour cream. If you need some protein, bacon would be really good here, but they’re filling enough by themselves.
First, we rub the potatoes with oil, salt and pepper so the skins get crispy and delicious in the oven. It’s good for you, so don’t leave it behind! We’ll mix the potato with butter, milk, Greek yogurt, cheddar, broccoli, onion and garlic powder, and fresh rosemary, then put it back in the skins, sprinkle with cheese, and bake until the cheese is melted.
These keep beautifully, so they’d be great to make ahead. Just bake the potatoes and make the filling in advance, then pop the filling in the skins and bake when you’re ready. The skins might be slightly less crispy, but they’ll still be delicious.
Twice-baked potatoes with broccoli, cheddar, and rosemary are the best. They’re simple, nourishing, and vegetarian. Eat by themselves, with some fruit, or with a simple salad. You won’t even know the Greek yogurt is there. Which, in my opinion, is the best way to eat it.
twice-baked potatoes with broccoli, cheddar, & rosemary
time: ~1 hour 15 minutes
serves 4
ingredients
4 medium russet potatoes
olive oil
salt
pepper
3 tbsp butter
1-2 tbsp milk
¼ cup Greek yogurt
½ tsp garlic powder
½ tsp onion powder
½ tbsp fresh rosemary, chopped
2 ½ cups cheddar, divided
1 cup broccoli florets, roughly chopped
directions
- Bake the potatoes. Preheat your oven to 400 F. Cut off any sprouts and anything that looks weird. Scrub the potatoes under cold water with a brush but no soap. Dry them thoroughly (that’s very important). Rub them with oil, salt, and pepper. Prick each potato 3-4 times with a fork on each side so they don’t explode in your oven. Bake them on a baking sheet for 45 minutes, or until tender when (gently) stabbed with a fork. Slice them open as soon as they come out of the oven, but handle with caution—they’ll be very hot!
- Cook broccoli. While the potatoes are baking, cook the broccoli. If it’s frozen, defrost it first. Heat a little bit of oil in a skillet or frying pan over medium high heat and add the broccoli. Season with salt and pepper to taste. Cook, stirring often, until broccoli is tender and browning in some places. Remove from the heat and set aside.
- Cook broccoli. While the potatoes are baking, cook the broccoli. If it’s frozen, defrost it first. Heat a little bit of oil in a skillet or frying pan over medium high heat and add the broccoli. Season with salt and pepper to taste. Cook, stirring often, until broccoli is tender and browning in some places. Remove from the heat and set aside.
- Make filling. Cut the potatoes in half and scoop out the middles, leaving just enough skin and potato to make a sturdy little bowl. (I like to sprinkle some salt and pepper on, too.) Place potato insides in a medium mixing bowl. Add butter, milk, Greek yogurt, and mash until smooth. Add ¾ tsp salt, onion and garlic powders, and a good grind of pepper and mix. Add rosemary, broccoli, and 1 ½ cup cheddar, and stir until combined.
- Bake potatoes again. Divide the potato mixture evenly between the skins. Sprinkle with remaining cheddar and bake again for 15-20 minutes or until the cheese is melted and browning.
