Broccoli Cheddar Stuffed Baby Potatoes
A handful of healthy ingredients make this special veggie side dish.
Ingredients
- 24 oz small yellow potatoes or 4 larger Yukon gold or baking potatoes about 15
- 3 oz broccoli florets (about 2 cups)
- 1/3 cup plain Greek yogurt I use full-fat but any kind will work
- 2 Tbsp extra virgin olive oil or melted butter
- 2 Tbsp snipped chives, plus more for garnish
- 4 oz grated cheddar cheese about 1 cup
- Salt and pepper, to taste
Instructions
- Add potatoes to a large pot and cover halfway with water. Sprinkle with 1 teaspoon of salt. Bring the pot up to a boil then cover and reduce the heat to a simmer. Cook until potatoes are tender and a knife easily slides in and out. Drain potatoes into a collander and set aside to cool.
- Add broccoli and 1 cup of water to the now empty pot. Cover and place over medium heat. Steam the broccoli until fully cooked. Place drained broccoli on a cutting board to cool.
- Preheat oven to 425 degrees.Once potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the inside of the potato flesh and place it in large bowl. I like to use the tip of a pairing knife to score a line around the inside of the potato to make it easier to scoop. Don't worry if the potato skin breaks a little, you can fix it later. Place all the potato skins on a baking sheet.
- Finely chop the cooked broccoli and add it to the potato in the bowl. Using a potato masher or large fork, rough mash the potato until no large pieces remain. Stir in the olive oil/butter, yogurt, chives, and half of the grated cheese. Season with salt and pepper to taste. (Make sure you taste it! Potatoes need a good amount of salt to taste their best.)
- Fill each potato skin with the mashed potato and broccoli mixture. Top with the remaining cheese. Bake until cheese is golden brown, about 15 minutes. Serve warm.