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Broccoli cheddar loaded potatoes

Microwave russet potatoes topped with broccoli, cheddar, and Greek yogurt. A roughly 25-minute dinner for four without heating the oven.

About 25 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Fluffy baked potatoes loaded with broccoli, melted cheddar, yogurt, and chives.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Microwave the potatoes

    Scrub and dry the potatoes. Pierce each several times with a fork. Microwave on a microwave-safe plate for 10–14 minutes, turning halfway, until a knife slides easily into the center. Rest 3 minutes.

  2. 2

    Steam the broccoli

    Put the broccoli in a covered microwave-safe bowl with 2 tablespoons water. Microwave 3–4 minutes, until bright green and tender. Drain carefully away from the steam.

  3. 3

    Fluff, fill, and melt

    Split the potatoes. Fluff the centers with yogurt, milk, salt, and pepper. Pile in broccoli and cheddar. Microwave 1–2 minutes, until the cheese melts. Finish with chives and olive oil.

Microwaving gets fluffy potatoes on the table fast. Steam the broccoli while the potatoes rest, then load everything and melt the cheese. Pierce potatoes before microwaving, use microwave-safe dishes, and open hot containers away from your face. Contains milk.

Questions before you cook

How do I know the potatoes are cooked?

A knife should slide easily into the center. The listed 10–14 minutes is a guide; potato size and microwave power affect the time.

How do I keep the filling from getting watery?

Drain the steamed broccoli carefully before adding it. Fluff the potato centers with the yogurt and milk, then add broccoli and cheese.

Substitutions and ingredient choices

Sour cream is an untested alternative to the Greek yogurt; it changes the flavor and texture. Both contain milk.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat covered in the microwave, checking the centers of the potatoes as well as the toppings.

USDA: Leftovers and Food Safety

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