Helpful products used in this recipe include Eat Smart in the Rouses Produce dDpartment, and Dash Garlic & Herb Seasoning.
Eat Right with Rouses
Twice Baked Broccoli & Cheese Potatoes
4 medium Russet potatoes, washed
1 tablespoon Rouses olive oil
¾ cup Rouses mild cheddar, ¼ cup divided
1 cup of plain Greek yogurt
1-2 tablespoons butter
1 bag of steam in the bag broccoli
¼ teaspoon salt
½ teaspoon no salt, garlic and herb seasoning
¼ teaspoon of Rouses Everything but the Bagel seasoning
Preheat oven to 350F. Cut a 1-inch slit in the top of each potato. Coat each potato with olive oil.
Place potatoes on a baking pan and put in oven to bake for 1 hour.
When potatoes are baked remove from oven and let stand for 10 minutes.
Place steam-able bag of broccoli in the microwave to steam as directed. If using fresh broccoli, steam broccoli until softened.
Cut each potato lengthwise and open to allow to cool for 20 minutes.
When potatoes are cool enough to handle, use a spoon to scrape the inner flesh of the potato. You will have to leave a little potato to avoid tampering with the skin of the potato.
Place the potato flesh into a mixing bowl. Smash with a masher.
Place steamed broccoli on a cutting board and chop.
Add chopped broccoli to the smashed potato mixture, followed by adding the remaining ingredients. Leave the ¼ cup of cheese on the side for now.
Mix well and refill the potato shells with the mixture. Add remaining cheese on top.
Increase the oven temperature to 375F. Place filled potatoes in oven for 20 minutes or until cheese is melted through. Remove from the oven.
Serving suggestions: Add a drizzle of ranch, light sour cream, or salsa. (not included in nutrition information)