Broccoli and Cheddar Twice-Baked Potatoes

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Broccoli, chicken, and cheese packed twice baked potatoes are guaranteed to satisfy the whole family!


2 russet potatoes, big
1 cup chicken breasts, shredded
florets from 2 cups broccoli
1/2 cup cheddar cheese, shredded
1/2 cup skim milk, plus a little more if necessary
1/3 cup plain nonfat Greek yogurt (more if necessary)
a quarter teaspoon of garlic powder
1/2 teaspoon powdered onion
smoked paprika, 1/2 teaspoon
To taste, season with kosher salt and freshly ground black pepper.


Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet with aluminum foil. Wash the potatoes, wipe them dry, and then use a fork to poke holes in them. Season the potatoes with salt and pepper after rubbing them with a little olive oil. Place them on the baking sheet that has been prepared. Remove the pan from the oven after 45 minutes of baking, turning halfway through.

Place the potatoes on one side and the broccoli on the other. Drizzle olive oil, salt, and pepper over the broccoli. Toss until everything is evenly covered, then spread out into a single layer. Return the sheet pan to the oven for 15 minutes more, or until the broccoli is soft and crisp around the edges. Remove the broccoli and continue to roast the potatoes if the potatoes are still soft.

After the potatoes have been baked, split them in half lengthwise and scoop out the insides, leaving a 1/4 inch border all the way around. Combine the potato flesh, milk, Greek yogurt, spices, salt, and pepper in a large mixing dish. Mash the filling with a potato masher, adding extra milk, yogurt, salt, and pepper as required.

Fold in the shredded chicken, 1/4 cup of cheese, and chopped roasted broccoli after the potato filling has reached the desired consistency. Season with salt and pepper to taste.

Replace the mixture in the potato skins and bake for another 10 minutes, or until the cheese has melted and the filling is well warm.

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