Cheddar Broccoli Stuffed Potatoes
Prep time: 20 minutes
Total time: 90 minutes
Yield: Feeds 2 to 4
- 2 large russet potatoes, halved
- 2 tbs. olive oil, divided
- 2 tbs. butter, divided
- 1 small yellow onion, peeled and sliced
- 4 button mushrooms, sliced
- 1 small broccoli floret, chopped
- 2 oz. water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 2 tbs. plain yogurt
- 1/2 cup sharp cheddar cheese, shredded
Preheat oven to 400 degrees Fahrenheit.
Lightly grease baking sheet. Poke holes on both sides of potatoes. Place cut side down on baking sheet and brush with 1 tbs. olive oil. Cook potatoes for 45 minutes on lower rack or until easily pierced with a fork.
Meanwhile, prep vegetables. Melt 1 tbs. butter with remaining olive oil in skillet over medium high heat until butter begins to froth. Sauté onions until browned, about 12 minutes. Bank to side of skillet, add mushrooms and sauté until browned, about 5 or 6 minutes. Combine with onions. Add water to skillet with broccoli. Cover and steam until tender, about 4 minutes. Add salt, garlic and pepper to skillet. Remove from heat and set aside.
Remove potatoes from oven and reduce heat to 350 to 375 degrees. Allow potatoes to cool, about 10 minutes. Using a spoon, gently scoop out cooked potatoes, leaving skin intact. Place contents in a small bowl with remaining butter. Add yogurt and fold until blended. Add half-cooked vegetables and fold ingredients.
Stuff potatoes with mixture, top with remaining vegetables. Add cheese and return to oven for 10 minutes, or until cheese melts. Plate and serve.