Skinny Cheddar and Broccoli Twice Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 medium Russet potato
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ¼ cup plain nonfat Greek yogurt
  • ⅓ cup reduced fat sharp cheddar cheese
  • ¼ cup diced yellow onion
  • ½ cup broccoli florets
  1. Preheat oven to 425 degrees.
  2. Rinse the potato with water. With a fork, pierce the potato once on each side, going in about a half inch.
  3. Wrap the potato with a paper towel to retain moisture and place in the microwave for 4.5 minutes. Flip the potato, then cook for an additional 4.5 minutes or until the potato can be poked through with a fork.
  4. Cut the potato in half length wise. Scoop out the inside of the potato and place in a mixing bowl. Leave about a ¼ inch shell next to the skin of the potato.
  5. Add the pepper, garlic powder, yogurt, half of the cheddar cheese, onion, and broccoli to the mixing bowl.
  6. Mash together all of the ingredients.
  7. Scoop the ingredients back into the potato shells. Top with the rest of the cheese.
  8. Bake again at 425 degrees for about 15-20 more minutes until the cheese is melted, lightly browned and it’s heated thoroughly. Enjoy!
Nutrition Information
Serving size: ½ recipe Calories: 130 Fat: 3 g Carbohydrates: 19 g Sugar: 3 g Sodium: 146 mg Fiber: 4 g Protein: 10 g Cholesterol: 12 mg
Recipe by Nutrition Twins at