Broccoli Cheddar Stuffed Potatoes
Fall, or should I say winter, snuck up on us without warning this week! I went into full fledge hibernation mode digging out the gloves, hand warmers, scarfs and winter coat. It pained me to do so and I shed a little tear thinking about the warm days of summer.
However, there are "good" things about cold weather. Two of my favorite are fireplaces and soup, hopefully, which are enjoyed together. We love our fireplace and it gets well loved during the cold months. All I was craving last week was warm soup, in particular, broccoli cheddar. Which was strangely convenient, not that I had any on hand or made it, but because these little Broccoli Cheddar Stuffed Potatoes did the trick.
These twice baked potatoes received an upgraded healthy version just in time for my craving to hit. We love having a loaded baked potatoes and salad for dinner. It is easy, healthy and we usually always have all ingredients on hand to make. I swapped a couple ingredients out for some new and loaded them with broccoli.
These have way less butter than original twice baked potatoes, non-fat Greek yogurt instead of sour cream and just a quarter cup of milk (I used whole since that is what we keep in the house but you could you any cows milk you have. I wouldn't recommend using an almond, soy or nut milk--it alters the flavor slightly and thinks cows milk works best for this). I went for a cheddar cheese this round but you could use whatever melty cheese you like! I prefer to buy it in a block and shred myself, it melts better in my option.
This recipe isn't complicated but it does take a while to bake. Pop them in the oven and use your 45-60 minutes to get others things finished. Once they are cool enough to handle, throw everything together, mash, restuff and bake for another 10 minutes. Perfect time to prepare a salad.
Cozy up this week with your loved ones by the fire and enjoy Broccoli Cheddar Stuffed Potatoes that will be sure to warm your belly and your soul. Enjoy!