Broccoli Cheddar Twice Baked Potatoes
I am absolutely over-the-moon about these Broccoli Cheddar Twice Baked Potatoes. They are super filling and they taste rich and indulgent, while using lighter varieties of butter, sour cream and cheese. The exterior potato shell gets a bit crispy and the cheesy mashed potato and broccoli filling is soft and creamy and super delicious. I would never guess these were lightened up if I didn’t make them myself! These Broccoli Cheddar Twice Baked Potatoes are a perfect side dish for chicken or steak, and they also make a great meatless main course for lunch, paired with a side salad or some soup. Plus, they’re a real WW (Weight Watchers) points bargain. Each twice baked potato half is just 148 calories or 4 Green, 4 Blue, or 2 Purple WW SmartPoints. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These Broccoli Cheddar Twice Baked Potatoes are delicious and decadent and (in my opinion) perfect the way they’re written here, but if you’d prefer a different type of cheese or different cooking method feel free to make adjustments! I’ve seen tons of recipes for “baking” potatoes in an air fryer, Instant pot, or in the microwave, so if you’d prefer to do that for the initial cooking step, I’d imagine that would work just fine! I’m sure readers will ask about using Greek yogurt instead of fat free sour cream. The two tablespoons of nonfat sour cream only add one point to the entire recipe and I love the flavor, but if you prefer Greek yogurt, go for it.
I decided to write this recipe using two potatoes to make four twice baked potato halves, but if you’re serving more than four people it’s easy to double or triple this recipe! It would also be easy to halve the recipe to make two servings. Trust me though, you’re going to want leftovers. I caught my husband eating one of these cold right out of the fridge. They’re that good!
Looking for more tasty, lightened up recipes featuring potatoes? Check out my Buffalo Chicken Stuffed Sweet Potatoes, Air Fryer Cajun Potatoes, Chili Cheese Stuffed Sweet Potatoes, Roasted Fingerling Potatoes, Slow Cooker Loaded Potato and Cauliflower Soup, Classic Mashed Potatoes, Broccoli Cheddar Stuffed Baked Potatoes, Sheet Pan Meatloaves with Roasted Potatoes and Green Beans, Cottage Pie, Rustic Sausage and Potato Skillet, Loaded Potato Rounds, Roasted Smashed Garlic Potatoes, Cheesy Potluck Potatoes, and more in the Potatoes category of my recipe index.
Broccoli Cheddar Twice Baked Potatoes
- 2 (8 oz each) raw Russet potatoes, scrubbed clean and dried
- ¾ cup fresh raw broccoli florets
- 2 tablespoons fat free sour cream
- 1 tablespoon light butter, (I use Land O’Lakes light butter spread with canola oil)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 ounces 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
- Arrange the racks in your oven so that one is in the middle and one is underneath in the bottom half. Preheat the oven to 400degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for an hour or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees.
- Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high.
- When the potatoes are cooled enough to easily handle (about 10 minutes), slice them in half lengthwise. Use a spoon to scoop out the insides of each potato half into a mixing bowl, leaving a ¼” border around the outside of each potato shell. Line the potato shells up on the reserved sheet pan from step one.
- Add the light butter and sour cream to the potatoes in the mixing bowl and sprinkle in the salt and pepper. Use a potato masher or a fork to mash together. Add *most* of the shredded cheddar cheese (I reserve a bit to sprinkle over the top) and stir the cheese into the mashed potatoes. Add the cooked broccoli florets from step two and stir to combine.
- Spoon the mashed potato filling evenly into the potato shells and sprinkle the remaining cheese over the top. Place the sheet pan back into the 400 degree oven and bake for about 10 minutes until the cheese is melted and the tops are golden. Serve warm.
4 per (stuffed potato half) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below