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At first, we can all agree that a twice-baked potato might not seem like the healthiest choice. The classic version usually loads up on butter, sour cream, and tons of cheese—tasty, but definitely not light. I’ve got a better option for you. By swapping in nonfat Greek yogurt for the creamy base, you get a protein boost without sacrificing flavor.

Plus, with the added vitamins and minerals from broccoli, you’ve got a dish that’s both nutritious and delicious. Today, I’m giving you my favorite recipe for this delicious course.

How to Make Broccoli Cheddar Twice Baked Potatoes

Ingredients (Serves 4)

• 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, steamed and chopped
• 1/4 cup shredded sharp cheddar cheese, separated

Instructions

1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This will ensure that it’s nice and hot when you’re ready to bake your potato skins.
2. Microwave the Potatoes: While your oven is heating up, wash your russet potatoes thoroughly and puncture them several times with a fork. Place them on a microwave-safe plate and cook on high for about 5 minutes. Flip them over and cook for an additional 5 minutes. Cooking times may vary based on the size of your potatoes, so check to make sure they’re soft and fully cooked before proceeding.
3. Prepare the Potatoes: Once your potatoes are cooked, carefully slice them in half lengthwise. Use a spoon to scoop out the flesh, leaving a small layer to support the skin. Don’t worry if the skins aren’t super sturdy—they’ll hold up just fine during baking.
4. Mash and Mix: In a large bowl, mash the potato flesh with a fork until smooth. Add the Greek yogurt, skim milk, chopped broccoli, and half of the shredded cheddar cheese. Stir until everything is well combined and you achieve a creamy, mashed potato consistency.
5. Stuff the Skins: Arrange your potato skins on a greased baking sheet. Spoon the potato mixture evenly into each skin, piling it up generously.
6. Add Cheese and Bake: Sprinkle the remaining cheddar cheese on top of the stuffed potatoes. Pop them in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.

Adding a Little Bit of Spice to Your Potatoes

One of the best things about this recipe is how versatile it is. Personally, I change it pretty often, depending on my mood that day. You can easily tweak the ingredients to suit your taste or to use what you have on hand. Here are a few ideas to get you started:

Add Some Heat

If you like a little spice, consider mixing in some diced jalapeños or a pinch of cayenne pepper into the potato mixture. You could also drizzle some hot sauce on top before serving for an extra kick.

Go Green

While broccoli is a great choice for these potatoes, feel free to experiment with other greens. Spinach, kale, or even peas would make a delicious addition. Just be sure to steam or sauté them first to ensure they’re tender.

Make It Meaty

For those who want to add a bit more protein, try mixing in some cooked, crumbled turkey bacon or diced chicken breast. This turns the dish into a more substantial meal that can stand alone.

Cheese Swap

If you’re not a fan of sharp cheddar, you can easily swap it out for another cheese. Monterey Jack, Parmesan, or even a bit of blue cheese could add a new dimension of flavor.

Herb It Up

Fresh herbs can take these potatoes to the next level. Try adding a handful of chopped chives, parsley, or dill to the mixture for a burst of freshness.

Wrapping It Up

Broccoli Cheddar Twice Baked Potatoes is the perfect comfort food – simple and satisfying. With a few easy tweaks, like swapping in Greek yogurt and loading up on veggies, you get all the cheesy, creamy goodness you love—without the guilt. They’re super easy to make and totally customizable, so you can switch things up every time.