Broccoli Cheddar Twice-Baked Potatoes

Tonight's recipe is one I have made many times. It is easy and delicious, and even vaguely healthy.  It is "Broccoli Cheddar Twice-Baked Potatoes,"* from Kelly Toups, whose blog inexplicably lacks a catchy bloggy name. C'mon, Kelly.... how about ToupsAndSoups.com? ToupsOfTheMorningToYou.com? TastyToupsy.com? I could go on all day.

Chopped broccoli, and cooked potatoes waiting to be sliced and reconstructed

Ready to go into the oven

Potatoes in the toaster oven

What's missing from this picture? Oh that's right....I put the fourth one in the freezer for cooking on another day.

The fourth potato: "Thaw then bake 400 degrees 20 min"

I bought a yellow sharp cheddar for the recipe, but then realized I had some white sharp cheddar already in the fridge. "But if I use the white cheddar, my people will assume there is less cheese in it than usual," I thought, and then I thought, "That's silly, there will be just the same amount of cheese! It won't matter."

My original instinct was correct: Emma asked why there was no cheese in the potatoes. Trust me, there was plenty of cheese. Lesson: the appearance of the food matters. Use yellow cheddar.

I served the potatoes with this purchased soup, which was fine but nothing special (Emma found it too spicy, but she is kind of ridiculously spice-averse).

Side note: the English call baked potatoes "jacket potatoes." Isn't that cute?

*Update as of Feb. 23: the website with the recipe doesn't seem to exist anymore, but I used the Wayback Machine to get the recipe for posterity:

Broccoli Cheddar Twice Baked Potatoes with Greek Yogurt (inspired by this recipe)

https://web.archive.org/web/20160306082827/https://kellytoups.com/2012/11/15/broccoli-cheddar-twice-baked-potatoes-made-with-greek-yogurt/

Serves 4

Ingredients

• 2 medium to large Russet Potatoes
• 1/2 cup nonfat, plain Greek yogurt (I used Oikos Organic)
• 1/4 cup skim milk
• 2 cups broccoli, steamed and chopped
  
• 1/4 cup shredded sharp cheddar cheese, separated
  

Method

1. Preheat the oven to 400 degrees F.
2. While the oven is preheating, puncture the potato multiple times with a fork, and bake in the microwave. I heated both potatoes up together on a plate for 5 minutes on high, then flipped them and cooked for another 5 minutes. Cooking times will vary, so just cook until soft.
3. Once potatoes are cooked, slice them in half lengthwise.
4. Scoop the potato flesh out of each of the four potato halves and put them in a bowl, leaving four skins. I removed the potato flesh by scoring the potato like an avocado. The skins don’t need to be sturdy.
5. Place the four empty skins alongside each other on a greased baking sheet.
6. In the bowl, use a fork to mash the potato. Add the Greek yogurt, milk, broccoli and about half of the cheese, and stir well to combine.
7. Once the potato and broccoli mixture is well combined with a mashed potato consistency, scoop out the mixture and evenly divide it onto the four potato skins.
8. Evenly sprinkle the remaining cheese on top, and bake for about 20 minutes.

Nutrition per serving: 224 calories, 2.6g fat (1.5g saturated), 11.6mg cholesterol, 99.3mg sodium, 1132g potassium, 38g carbohydrates (4.6g fiber, 5.4g sugar), 13g protein, 8.1%Vitamin A, 99.9% Vitamin C, 18% Calcium, 10.7% Iron