I am starting to love twice-baked potatoes. Not the smallest reason is that they are easy to make ahead and then finish off right before dinner time. When I saw Kitchen Treaty’s recipe for Greek yogurt and chive twice-baked potatoes, I wanted to try them ASAP, and then I stumbled on a baked potato casserole recipe on Pinterest, and the rest is history. I made my very own Frankenstein version combining these dishes, and it was perfect.
The Greek yogurt, aside from adding creaminess to the filling, also packs a protein punch, and it’s tasty to boot. Add some sharp cheddar (I used Dubliner cheese leftover from my last twice-baked potato adventure, but any good sharp cheese will do), sautéed mushrooms and onions, and broccoli, and we’re in business. I would love to say that I served this as a put-together meal with a side salad or some roasted kale, but, alas, it was a busy night, and the fact that the potatoes already had veggies in the filling won out, and I just called it a complete meal in itself.
- 4 baking potatoes
- 3 Tbsp butter, divided
- 1 Tbsp olive oil, plus additional for oiling pan
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- ½ cup mushrooms, chopped
- 1 cup broccoli florets, chopped
- 1 cup Greek yogurt
- 1½ cups sharp cheddar, divided
- salt and pepper to taste
- Preheat the oven to 400°. Lightly oil a large casserole dish, cut the potatoes in half lengthwise, and arrange then cut-side down in the dish. Bake for 15 minutes.
- Flip the potatoes, pierce them with a fork and bake for an additional 15 to 20 minutes, or until soft. Remove from the oven and set aside to cool. Lower the oven temperature to 350°.
- While the potatoes are cooking, caramelize the onion. In a large sauté pan, melt 1 Tbsp butter and 1 Tbsp olive oil and cook the onion over medium heat for until soft and translucent. Lower the heat and continue to cook, stirring occasionally, until golden brown.
- Return the heat to medium and add the garlic and mushrooms. Sauté for another 3 to 4 minutes. Add the broccoli and saute for a minute or two more.
- Once the potatoes are cool enough to handle, scoop most of the flesh out, leaving about ¼ inch so that the potato skin holds its shape, and place the insides in a large bowl. Add the remaining 2 Tbsp butter and the Greek yogurt and mash well.
- Stir in 1 cup of the cheddar and the onion-mushroom-broccoli mixture and mix well. Season with salt and pepper to taste.
- Scoop the potato mixture back into the potato skins, mounding over. Sprinkle with the remaining cheddar and arrange the potatoes in the same casserole dish.*
- Bake for an additional 10 to 15 minutes, or until heated through and the cheese is melted and starting to brown. Serve warm.