Julia Mueller is a cookbook author and the creator, recipe developer, and food photographer behind TheRoastedRoot.net. When she’s not cooking up a storm in the kitchen, she’s enjoying the great outdoors in the Sierra Nevada mountains. Julia is a mountain biking, hiking, healthy food, and local brew fanatic.
Twice baked potatoes are one of those dishes that need no occasion. Loved by all, the carby, cheesy, comforting dish is perfect for sharing with friends and family. While twice baked potatoes have the reputation for being unhealthy, they can be made healthier by cutting back on the dairy and adding vegetables. These twice baked potatoes are on the lighter end, incorporating non-fat Greek yogurt instead of sour cream. In addition, they are packed with flavor so you aren’t missing out on the decadence of the comforting dish.
In order to prepare this recipe, preheat your Wolf Gourmet countertop oven to 400° F. While the oven is preheating, wash and pat dry the potatoes. Poke each potato several times with a fork, rub them in oil, then place them on a small baking sheet. Bake for 1 hour on the regular setting, or to speed up the process, you can put the oven on the convection setting.
You can save yourself some time by steaming the broccoli, cooking the bacon, grating the cheese, and chopping the onions while the potatoes are baking. This way, all you need to do once the potatoes are cooked is slice them in half (after they have cooled enough to handle), scoop out the inside, and mix all the stuffing together in a bowl.
You can always add more salt, cheese, or butter to taste. After you stuff each potato half, bake the potatoes at 350° F for 15 to 20 minutes – just until the cheese has melted, and the potatoes are nice and hot. Serve this delicious side dish alongside your favorite entrée.
3 comments on “Broccoli Cheddar Twice Baked Potatoes from The Roasted Root”
Add a Comment