Broccoli-Cheddar Twin Stuffed Potatoes

READY IN: 1hr 40mins
Recipe by A Messy Cook

Delicious side dish or vegetarian main dish, sized for two. Easy to double or triple if you want to serve more people! This is low-fat and packed with veggies. Original recipe is from Cooking for Two, published by Taste of Home.

Top Review by Mustang Sally 54269

Yummm, very nice flavours. I liked the addition of the broccoli & mushrooms. I didn't have pimento on hand so I abit of jalapeno instead. I like using yogurt in my potatoes, it replaces the milk & butter & it adds a nice tangy/tasty flavour. Great & tasty recipe, thank for sharing.

Ingredients Nutrition


  1. Scrub and pierce potato. Bake at 375 for 1 hour until tender.
  2. Saute broccoli, mushrooms, and pimiento in small skillet in olive oil, until veggies are tender.
  3. When potato is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a thin shell.
  4. Mash pulp in small bowl.
  5. Add 2 T. cheese, yogurt, salt, and spices; stir in veggie mixture.
  6. Spoon into potato shells and sprinkle with remaining cheese.
  7. Place on baking sheet and bake at 375 for 10 more minutes, or until cheese is melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a