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Eat Well Wednesday: Broccoli Cheddar Twice Baked Potatoes
EWW1Have you ever tried to go out for dinner on Valentine’s Day only to realize that everyone else had the exact same idea, and nearly every restaurant is booked solid? Since it falls on a Friday this year, reservations are bound to be even harder to come by; so to prevent your Valentine’s Day from falling flat, stay home to enjoy a delightful Dinner for Two instead! On the menu: Marinated Tuna Steaks with steamed broccoli, and one of my favorite fancy sides… Twice Baked Potatoes! These are not your ordinary twice bakers, though. Broccoli Cheddar Twice Baked Potatoes are a healthier take on the traditional bacon-, cheese-, and sour cream-loaded spud. To keep this recipe lighter, we’re imparting that awesome, creamy texture to the potatoes by using nonfat plain Greek yogurt and a splash of milk. Then steamed broccoli, sharp cheddar cheese and green onion are folded in to give the mashed potato a boost of flavor that pairs perfectly with the grilled tuna steak. And as an added bonus… this side dish is cooked entirely in the microwave, so it’s incredibly easy to make! (You can certainly prepare them in the oven instead- just adjust your baking time accordingly). They say that ‘The way to a person’s heart is through their stomach’, so treat your sweetheart to a delicious Dinner for Two that will not only win their heart but will keep it healthy too!


  1. Pierce potatoes all over with a fork. Place in a microwave safe dish and microwave on high, uncovered, for about 8-10 minutes or until potatoes are tender. Remove from microwave and let cool slightly.
  2. Steam broccoli in microwave according to package directions. Drain off any excess liquid.
  3. Meanwhile, carefully cut off the top third of each cooked potato; reserve the tops for another use or discard. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add Greek yogurt, 1/4 cup cheddar cheese, salt and pepper to the potato insides and mash with a fork or potato masher. Add ½ cup of chopped broccoli florets and the green onion to the potato mixture and stir to combine.
  4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Yield: 2 servings Per Serving*:  Calories 290, Total Fat 10g (Saturated 6g, Trans 0g), Cholesterol 30mg, Sodium 510mg, Total Carbohydrate 36g (Dietary Fiber 4g, Sugars 4g), Protein 15g, Vitamin A 8%, Vitamin C 35%, Calcium 30%, Iron 10% EWW3*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  


Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

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