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Twice Baked Potatoes with broccoli and cheese

4.77 from 13 votes

These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!

Prep Time: 5

Cook Time: 25

Total Time: 30

Yield: 8 servings

Course: Side Dish

Cuisine: American

Ingredients

18 oz 4 medium russet potatoes
salt and pepper (to taste)
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup 4 ounces shredded low-fat sharp cheddar cheese

Instructions

Pierce the potatoes several times with a fork.
Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
Preheat the oven to 400°F.
Cut the potatoes in half lengthwise.
Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.
Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
Add the buttermilk and salt, mash until smooth.
Fold in half of the shredded cheddar (and chives if desired).
Spoon the potato/cauliflower mixture back into the shells.
Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.
Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

Video

Nutrition

Serving: 1/2 loaded potato, Calories: 146.5kcal, Carbohydrates: 23g, Protein: 8g, Fat: 3.5g, Cholesterol: 1.2mg, Sodium: 152.5mg, Fiber: 2.5g, Sugar: 1.5g

- WW Points: 2

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