Twice Baked Potatoes with Broccoli and Cheese
The Picky Eater
The Picky Eater
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • (18 oz) 4 medium russet potatoes
  • salt and pepper, to taste (this is critical!! I added tons of pepper to our potatoes )
  • 2 cups chopped broccoli florets (about 2 heads of broccoli)
  • 2 cups chopped cauliflower (about 1 large head of cauliflower)
  • 1/2 cup low fat buttermilk
  • 1 tbsp minced chives or green onions (optional)
  • 1 cup shredded low-fat sharp cheddar cheese (or any low fat cheese blend you like)



Log in or Register to write a comment.