Easy Loaded Potatoes with Broccoli Cheese
These twice baked potatoes are loaded with tender broccoli florets and gooey cheese, with a creamy cauliflower and potato filling that's both hearty and healthy. Perfect for a comforting side dish or a light meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 18 oz russet potatoes (about 4 medium)
- 1.5 cups broccoli florets, chopped
- 2 cups cauliflower, chopped
- 0.5 cup low-fat buttermilk
- 1 tbsp minced chives optional
- 4 oz low-fat sharp cheddar cheese, shredded about 1 cup
- salt and pepper to taste
Instructions
Preparation Steps
- Pierce each potato several times with a fork.
- Microwave potatoes using the baked potato setting until cooked through, turning halfway. Alternatively, bake in a 425°F oven for about 1 hour.
- In a medium saucepan, combine chopped cauliflower and broccoli with a little salted water. Cover and cook for 3 minutes.
- Remove broccoli with a slotted spoon and set aside. Continue cooking cauliflower until soft, about 5 more minutes. Drain and transfer to a large bowl.
- Preheat oven to 400°F.
- Slice potatoes in half lengthwise.
- Scoop out the potato flesh into the large bowl with the cauliflower, leaving a 0.25 inch shell intact.
- Place the empty potato shells on a baking sheet.
- Mash the potato and cauliflower mixture until smooth. Add the buttermilk and season with salt. Mix well.
- Fold in half of the shredded cheddar cheese and chives, if using.
- Spoon the mixture back into the potato shells.
- Top with the cooked broccoli florets and sprinkle with remaining cheddar cheese.
- Bake for 5 to 10 minutes, or until heated through and cheese is melted. Alternatively, microwave for a few minutes to melt the cheese.
Notes
This recipe is perfect for a quick weeknight side dish that feels indulgent but is packed with veggies. You can also add a pinch of garlic powder or paprika for extra flavor.