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Broccoli Cheddar Twice Baked Potatoes

Here’s the thing: I don’t really know anything about football. Probably because I don’t watch it.

But I do understand the importance of the Super Bowl! How else would we watch the cutest, funniest, best commercials ever?!? Besides the amazing commercials and the fantastic halftime show, I’m really here for the snacks!

Every Super Bowl party I’ve been to, especially the ones I watch at home, always has some form of potato! Whether that’s tater tots, french fries, potato skins, twice baked potato, loaded potato dip, I think you get the picture!

This year, I decided to take on the beloved classic Twice Baked Potatoes! Half a potato scooped out and loaded with more potato, butter, sour cream, cheese, scallions, bacon, you name it! I mean, how could that be bad?!

My twist is a slightly healthier version because it’s only February and I’m still working on that New Year’s Resolution! So I add Greek yogurt instead of sour cream and I also sub in cauliflower and broccoli. It’s a great way to incorporate more veggies into a dish that otherwise wouldn’t have that many health factors. The biggest change? I left out all the butter. Not just some, I left out all of the butter. The change wasn’t as drastic as I thought it would be and left me feeling a little bit better about my decision to eat three whole potatoes.

This dish is the perfect example that you can still have something indulgent while making some healthier choices along the way!


3 large Russet potatoes

2 tablespoons of olive oil

2 teaspoons of salt

1 cup of frozen cauliflower, cooked and cooled

1 cup of frozen broccoli, cooked and cooled

4 ounces of cheddar cheese, shredded

1/4 cup of plain Greek yogurt

1/2 teaspoon of garlic powder

1/4 teaspoon of onion powder

Salt and pepper, to taste

Preheat the oven to 400 degrees.

Take a fork and prick all over each potato. Place on a foil-lined pan, drizzle with olive oil, and then sprinkle over the salt. Rub each potato to ensure that every bit of skin has olive oil and salt on it!

Bake in the oven for one hour, or until you can easily insert a fork into the potato.

Take the potatoes out of the oven and allow to cool slightly.

While the potatoes are cooling, heat up the frozen broccoli and cauliflower per instructions on the bag.

Cut each potato in half lengthwise. Using a small spoon, scoop out the insides leaving about a 1/4 inch border around the edge of the potato.

Place the potato insides into a bowl along with the cauliflower. Use a potato masher to mash the potato and cauliflower together. Add in the spices, Greek yogurt, and cheese. Be sure to leave some cheese out to top the potatoes with! Stir everything together.

Take a generous scoop of the potato mixture and stuff it back into the potato shells. If you have a lot of filling, it’s okay to kind of pile them high!

Then place a few pieces of broccoli on top of the potato mixture. Sprinkle with remaining cheese and a few crack of black pepper.

Place in the oven with the broiler on high for a few minutes. You mainly want to make sure the cheese melts.

Serve on their own as a fun party dish or as a side to chicken or beef!

This is probably my new favorite way to eat potatoes! Besides french fries, of course. I love how flavorful these are with the creamy potatoes, the flavors of garlic and onion without it being overpowering, and, of course, the melty cheese! These are literally packed full of flavor from the very tippy top with the smooth cheese all the way to the bottom with the crispy, salty skin of the potato. Mmm mmm, what a beautiful sight!

-Holly Michelle

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