Jan 17, 2013

Broccoli and Cheese Twice Baked Potatoes


Low fat, weight watcher friendly loaded twice baked potatoes.

These twice-baked potatoes are so cheesy, and guilt-free that you'll never have to think twice about making them!

If you want to sneak some vegetables into your family's meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My baked potato soup is the perfect example.


These cheesy twice baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover's Roast Beef and I had one happy family!

For those of you on Weight Watchers, these are 3 points plus per serving. You can easily halve this recipe to make less.


Twice Baked Super Stuffed Cheesy Potatoes
Skinnytaste.com
Servings: 8 • Size: 1/2 loaded potato • Old Pts: 3 pts • Weight Watchers Points+: 3 pts
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)


Ingredients:

  • (18 oz) 4 medium russet potatoes
  • salt and pepper, to taste
  • 1 1/2 cups chopped broccoli florets
  • 2 cups chopped cauliflower
  • 1/2 cup low fat buttermilk
  • 1 tbsp minced chives (optional)
  • 1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.


Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.


Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).


Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)



65 comments :

  1. Love this idea! I use mashed cauliflower instead of mashed potatoes all the time, but hadn't thought of using it in this way, thanks!

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  2. Ugh, this looks so yummy.

    One note: Don't "mash" your potatoes with a hand blender (or a food processor). The speed of the blade tears the starch molecules, causing the torn starches to mix with the liquid in the potatoes. The potatoes become gluey and pasty in consistency, rather than creamy. You're better off ricing or actually mashing your potatoes.

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    Replies
    1. I just bought a ricer just for that, but I agree, I rather mash myself.

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    2. Thanks for that information T-dogg.... I tried to mash my potatoes with an immersion blender once and it tasted like paste! Now I know why!

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  3. What a great side dish idea yumm. Trying this recipe ASAP.

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  4. I never thought of using cauliflower in a potato to make it healthier. Good idea.

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  5. So it's 3 points for half of one - one skin with potatoes and broccoli cut in half? 6 points for the whole thing?

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    1. the recipe calls for 4 potatoes to make 8 servings ... so one serving is an entire half of a potato (not half of a half).

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    2. I'm confused about the serving size as well. If you use 4 whole potatoes to start (8 loaded skins), does it make 8 servings or 16?

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    3. 8 servings, each serving is a half potato

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    4. Awesome, thank you! Can't wait to make them.

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  6. Amazing! My husband was just telling me last night that he was craving cheese and broccoli stuffed potatoes, and I was shutting him down as I had NO IDEA how to make them healthfully. I will definitely be surprising him with these later this week.

    Who would have guessed that SkinnTtaste could not only positively effect your waistline, but also your marriage? :-)

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  7. I have never been a huge fan of potatoes until recently when I was introduced to the perfect baked sweet potato. These look absolutely delicious and I might just have to try out this recipe. xx. McKenna Lou
    www.lynnandlou.blogspot.com

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  8. I don't have a potato setting on my micro-wave. So what would setting would you recommend. I

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  9. I googled to see if anyone had a good twice baked potato recipe (WW friendly!) just today and yours popped up. I can't believe my luck! You're the best. I'll be making these over the weekend. Thanks!

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    1. Oh good, glad I showed up on Google so fast :)

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    2. Since it is just hubby & myself I have s ? Could you freeze the other 6 &if so how would you reheat?

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  10. I have been having issues with your nutrition information and the points + lately, if I input the info a serving is coming up as 4 points plus... is something off?

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    1. Different brands can give you different results, but I just double checked this a few different ways and I still get 3 points plus. Email me and I can show you what I did and see why yours is different. Be sure your vegetables are input as raw, they weight changes if cooked.

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    2. I have the same issue. When I put the nutritional values you have into my calculator it says it is 4 pts plus

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  11. Gina!! these looks so good! I love anything with potatoes, broccoli and cheese! :) great recipe!

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  12. I know what we're having with our chicken tonight!!! Thanks so much!

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  13. I made these for dinner this evening, however, I used a sweet potato !!! Was super and very filling !

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  14. I've seen these all over Pinterest! Love the broccoli and cauliflower!

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  15. anything made with broccoli I must try! Broccoli is delicious! thanks for this recipe!

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  16. Yummy! I love a baked potato loaded with all sorts of goodness especially veggies!

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  17. This delicious, greet.

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  18. Well love that this dish is vegetarian since I have been needing more meatless monday ideas but am curious when it comes to the veggies how much water and salt due you recommend adding for when you are cooking them...

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  19. What a great recipe! I love loaded potatoes and the cauliflower is a great addition!

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  20. Yum! Thank you for this great idea. :0)

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  21. I would never have thought to actually put broccoli on it but it looks good! :)

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  22. Can you use milk in place of Buttermilk? Would you add white wine vinegar to sour the milk beforehand?

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    1. Well this is a bit late but use a few drops of lemon juice with the milk, I found this trick from a google search of substitutions when I didn't want to buy a whole thing of buttermilk for a recipe which only needed a few tablespoons.

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  23. Gina, thank you for this website (and all the hard work that goes into it)! This has been my first-and often last- stop when making my grocery lists for the past several months. Your recipes have made me a better cook, given me delicious meals, helped me lose weight, and helped my husband eat more veggies! We have enjoyed every recipe we've tried and we always tell everyone about this site. It's really changed the way we eat! Thank you, again! I'm looking forward to your cookbook!!

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  24. Made these last night for the family. Loved them! So easy to make too. Can't wait to make more of your recipes. Thanks Gina! Sweet Smiles, Pam

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  25. I agree with the rest of the crowd: broccoli is the best, these look delicious, I will be making them this weekend, way to sneak some extra veg into a dish, you are gifted!

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  26. I made these last night and they are AMAZING!!! I am eating one for lunch right now because I made the entire recipe and I was home alone last night! LOL! Thank you SO MUCH for this recipe! I will totally be making them again!

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  27. This is a wonderful idea and I never thought of mashing cauliflower with potatoes! Must try that one day!

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  28. OMGGGG Such a fabulous idea I'm kinda jelouse I didn't think of this haha!

    Totally sharing this with my clients:)

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  29. Stacy Hanbury1/19/13, 4:18 PM

    Can I use frozen cauliflower and if so does it need to be prepared differently? I can't wait to try this!

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  30. Broccoli and cheese is a great combo and I like the sound of using it in twice baked potatoes!

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  31. Celery root would be awesome here as a sub for the mashed cauliflower as well!!!...Try it!..It adds a bit of a "kick" to this already crazy-delish recipe!

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  32. Another winner! ONe thing I love about your recipes is how versatile they are. Lots of times I don't have all the ingredients so I will substitute and they still turn out delicious. I didn't have buttermilk or cheddar cheese on hand today so I used a wedge of laughing cow light swiss, a tbsp of sour cream and a splash of milk. I had some parmesan so I used that on top and it was outstanding. I am defintely trying it again with the recipe as written. We also had it as our main course with a tossed green salad. Thanks again!

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  33. Perfect dish indeed, for kids too, make them eat as many vegetables in a pleasant way:) Great idea!

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  34. I made these yesterday and my family loved them. My niece ate 3 of them! I will definitely be making these again.

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  35. Made them last nite with oven fried chicken! they were delicious!
    made a few without the broccoli for my Dad and he had no clue there was califlower in the potatoes!

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  36. thesewere delish! thanks for a great recipe.

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  37. hey Evelyn! I never have buttermilk in my house. When I need some, esp for Irish Soda Bread, I use about a tbsp, or so of white, or apple sider vinegar to a cup of milk. Doesn't matter what type of milk percent wise, as I have done it w 1%, OR2% Just what you have on hand. Let it set while gathering up other ingredients for your recipe. When you check it, it should be something like the consistency of loose yogurt. Hope this helps! Suzan

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  38. Made these tonight along with leftover minestrone soup (your recipe) need I say outstanding

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  39. Made these tonight along with leftover minestrone soup (your recipe) need I say outstanding

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  40. These were SO good. I honestly felt like I was a twice baked potato, and felt mildly guilty about it until I realized there was no need to!

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  41. Can you taste the cauliflower in these? I want to make them, but my husband HATES cooked cauliflower.

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  42. We just made these for dinner tonight - and they were FANTASTIC! We added some roasted garlic (because we are serious garlic lovers here) and my family was very pleased with the results!

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  43. Allison - I was shocked that I snuck the cauliflower into these without my brother noticing. He is ultra picky and did not realize that what he was eating was not strictly potato. Hope this helps!

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  44. Made these this weekend and they were amazing - I am eating a leftover half now for lunch! The cauliflower gives such an amazing, buttery flavor! We love roasted broccoli, so I sprayed mine with a little cooking spray before baking and it got wonderfully crispy. Another winner!

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  45. These are great.
    Observation - don't use cheap shredded cheese. I think all the waxes added to it prevents it from melting.
    I was reheating one today I unexpectedly found in the freezer. I'm not great at pre-planning, so my initial attempt to reheat it in the toaster oven didn't initially work (duh it's frozen). The shell separated from the mash. I ended up combining it all and defrosting it in the microwave. On a whim I mixed in one of those garlic & herb wedge cheeses ( I think laughing cow?) before the final zap in the microwave. It was also tasty.

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  46. So doing the math, you need to purchase 4.5 oz potatoes? I am in trouble because I purchased 4 very medium sized russets and when I got home to my scale (while making them) weighed them at 8 oz each! They aren't even big. Guess I will be cutting my halves in half : (

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  47. Fantastic!

    I made these a few days ago - without the broccoli on top, for my husband and son. Everyone raved about it, my son ate so many that we did not have the leftovers that I had planned for dinner the next day!

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  48. never addressed the issue with the points being off. When you put the nutritional info into the points calculator these come out at 4 points per serving.

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  49. An extremely wonderful blog entry we are truly appreciative for your blog post. A debt of gratitude is in order regarding providing for us this data. Continue posting.

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