When you want everything in a side dish and you want it all, we’ve got just what you’ve been looking for! The-Works Potatoes are a delicious change of pace for your hardworking potato. Robust russet potatoes are baked so tenderly, and then are given a complete makeover with some mashing and the addition of creamy Greek yogurt and buttermilk, lots of yummy seasonings, melted cheddar cheese, and some tasty, chopped broccoli. It goes back to get another tan in the oven to meld all of these wonderful flavors together for twice the niceness. When you want it all, The-Works Potatoes gives it to you and then some. Your potatoes have never been so happy and so delicious with their new transformation! A little change will do you good!
Ingredients
- 4 medium russet potatoes, washed well and dried
- 1 teaspoon olive oil
- 3 1/2 tablespoons salted butter, softened
- 1/2 cup nonfat Greek yogurt
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon chives, chopped
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 1/2 cups broccoli, cooked and chopped
- 2 cups cheddar cheese, shredded, divided
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper.
Step 3 –In a medium baking dish, add the potatoes and bake until soft, about 1 hour.
Step 4 –Transfer the baked potatoes to a wire rack to cool completely.
Step 5 –Slice the cooled potatoes in half lengthwise.
Step 6 –Use a spoon to scoop out the potato pulp from the skins, being careful to leave the skins intact. Reserve the skins.
Step 7 –Use a pastry brush to coat the reserved potato skins in the olive oil.
Step 8 –Place the potato skins on the prepared baking sheet.
Step 9 –Add the butter to the potato pulp and use an electric hand mixer to mash until fairly smooth.
Step 10 –Add the Greek yogurt, the buttermilk, the salt, the black pepper, the chives, the garlic powder, the onion powder, the dried onion flakes, the dill weed, the paprika, the broccoli, and 3/4 cup of the cheddar cheese to the mashed potatoes and stir until well-combined.
Step 11 –Evenly divide the mashed potato mixture between the potato skins.
Step 12 –Evenly sprinkle the remaining cheddar cheese over the mashed potatoes.
Step 13 –Bake the potatoes until the cheese is melted and the potatoes are heated through, about 20-25 minutes.
Step 14 –Serve.
