1-Getting started: with this recipe is as easy as preheating your oven. Begin by setting it to 400 degrees Fahrenheit and lining a baking sheet with parchment paper. This twice baked cheesy broccoli starts with baking whole potatoes for about 1 hour until they’re soft, then letting them cool so you can handle them safely. Once cooled, slice them lengthwise and scoop out the flesh into a bowl, keeping the skins intact for that twice-baked magic.

2-Next, rub the potato skins with olive oil and place them on the baking sheet. In the bowl, mash the potato flesh with soft butter until it’s smooth. Then, mix in Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, paprika, chopped cooked broccoli, and 3/4 cup shredded cheddar cheese. Stir everything until it’s well combined, creating a creamy filling that’s full of flavor. For a fun twist like in my lemon bars recipe, you can add extra herbs if you like.

3-Fill the potato skins evenly with this mixture and top with the remaining cheddar cheese. Pop them back in the oven for 20 to 25 minutes until the cheese melts and everything is heated through. Serve right away for the best taste, and you’ll have a dish that’s both comforting and impressive. Prep time is about 20 minutes, cook time around 1 hour and 30 minutes, for a total of roughly 1 hour and 50 minutes, making it doable even on weeknights.