Broccoli and Cheddar Twice-Baked Potatoes

This recipe is a clever, zero-waste way to enjoy fiber-rich broccoli stalks paired with potassium-packed potatoes and light cheese for a satisfying, low-fat comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 6 medium potatoes · 896 kcal in the whole recipe
• 3 broccoli stalks, peeled and chopped · 132 kcal in the whole recipe
• 1/4 cup low-fat milk (1%) · 35 kcal in the whole recipe
• 1 cup low-fat shredded cheddar cheese, divided · 323 kcal in the whole recipe
• Salt and pepper to taste (optional)

Method

1. Preheat your oven to 350°F (175°C). Scrub the potatoes thoroughly, prick their skins with a fork in several places, and bake for 45 to 60 minutes until soft.

   

2. While the potatoes are baking, peel the tough outer skin of the broccoli stalks, steam them until tender, and chop them into small pieces.

   

3. Carefully slice the baked potatoes in half lengthwise. Scoop the warm potato flesh into a bowl, leaving a thin layer in the skins so they keep their shape.

   

4. Add the chopped broccoli, milk, 3/4 cup of the cheddar cheese, salt, and pepper to the potato flesh. Mash everything together until well combined and pale green.

   

5. Spoon the mixture back into the potato skins, sprinkle the remaining 1/4 cup of cheese on top, and microwave for 1 to 2 minutes until heated through and the cheese is melted.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.