Broccoli and Cheddar Twice-Baked Potatoes Recipe
Sink your fork into comfort food heaven with this Broccoli and Cheddar Twice-Baked Potatoes Recipe. Imagine crispy potato skins stuffed with pillowy, creamy mashed potato, melty cheddar, and a burst of tender broccoli in every bite. It’s the kind of dish that feels equally at home on a Sunday dinner table as it does at a casual weeknight meal. Whether you’re preparing these for a cozy family gathering or a crave-worthy vegetarian side, this recipe strikes just the right balance between wholesome, cheesy goodness and beautiful, hearty presentation.
Ingredients You’ll Need
Every ingredient in this Broccoli and Cheddar Twice-Baked Potatoes Recipe has a job to do—some bring creamy richness, others sharp, cheesy tang, and a few brighten everything with color and freshness. Here’s what you’ll need to build those perfect, flavor-packed potatoes.
- Russet potatoes: These starchy all-stars get wonderfully fluffy inside and develop delightfully crisp skins for the perfect twice-baked texture.
- Olive oil: Rubbing the skins before baking helps them crisp up and adds subtle, earthy flavor.
- Broccoli florets: Chopped small, they tuck into the filling for vibrant green color and a fresh, mild crunch.
- Sour cream: Adds lush, creamy tang that makes your mashed potato filling so dreamy and smooth.
- Whole milk: Just enough to loosen the filling without making it runny—think extra creamy, never soupy.
- Unsalted butter: Melts into the potatoes for that classic rich, buttery flavor everyone loves.
- Shredded sharp cheddar cheese: Divided for extra melt on top; sharp cheddar cuts through for a bold, cheesy hit.
- Garlic powder: An easy sprinkle that delivers mellow garlic flavor without overpowering the other ingredients.
- Salt: Enhances all the flavors and keeps the potatoes from tasting flat.
- Black pepper: Adds that little pop of warmth and depth you notice in every bite.
- Chopped green onions (optional): Sprinkle on as garnish for a bright, fresh finish and a little color contrast.
How to Make Broccoli and Cheddar Twice-Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Give those russet potatoes a good scrub—they’re the star of the show! Prick each potato with a fork a few times, rub them with olive oil, and pop them directly onto your oven rack. Baking them this way for 45 to 60 minutes makes the skins deliciously crisp and the interiors fluffy and perfect for mashing. You’ll know they’re ready when you can pierce them easily with a fork.
Step 2: Steam the Broccoli
While the potatoes bake, get your broccoli florets ready. Chop them small so they’ll nestle into the filling. Steam the broccoli for just 3 to 4 minutes—just until it turns bright green and slightly tender. You don’t want mush here; a little bite keeps the filling lively and colorful. Set the broccoli aside as the potatoes finish roasting.
Step 3: Scoop and Mash
When the potatoes are cool enough to handle (give them a few minutes!), slice each one in half lengthwise. Using a spoon, gently scoop out the fluffy insides into a large bowl, leaving a sturdy border to keep the skins intact. Now mash those potato insides together with the sour cream, whole milk, butter, one cup of cheddar cheese, garlic powder, salt, and black pepper. The mix should be smooth and creamy, ready for its veggie upgrade.
Step 4: Add Broccoli and Stuff the Skins
Fold the steamed, chopped broccoli right into the mashed potato mixture. Each scoop will get flecks of green and a fresh snap of flavor. Now, carefully spoon that loaded filling right back into the potato skins, mounding it a bit for epic potato boats. Arrange them on a baking sheet for round two in the oven.
Step 5: Top with Cheese and Bake Again
Sprinkle the remaining half cup of shredded cheddar over each filled potato half—this is where that irresistible cheesy crust comes from. Return the potatoes to the oven for another 15 to 20 minutes, until the cheese is bubbly and the centers are piping hot. The final step? A shower of chopped green onions if you’d like, adding bright freshness to this Broccoli and Cheddar Twice-Baked Potatoes Recipe.
How to Serve Broccoli and Cheddar Twice-Baked Potatoes Recipe
Garnishes
A scattering of chopped green onions is the most classic finish for the Broccoli and Cheddar Twice-Baked Potatoes Recipe—think a touch of zing and a splash of color. If you’re feeling extra, try a dollop of sour cream or a quick grind of black pepper on top. Even a sprinkle of smoked paprika or chives can dress them up beautifully for a holiday table.
Side Dishes
These twice-baked potatoes are hearty enough to hold their own, but they pair fantastically with grilled or roasted meats, a crisp green salad, or even a bowl of homemade soup. I love them alongside roasted chicken or with a big leafy salad for an easy vegetarian dinner—the Broccoli and Cheddar Twice-Baked Potatoes Recipe shines with both casual and special occasion meals.
Creative Ways to Present
For parties, slice the potato halves widthwise into thirds and serve as bite-sized appetizers—they stay together and look adorable on a platter! You can also scoop the filling into small ramekins for individual “potato casseroles.” Or, try adding a sprinkle of crumbled cooked bacon or swapping cheddar for a bold blue cheese to put your own spin on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Any leftover Broccoli and Cheddar Twice-Baked Potatoes Recipe can be cooled, covered, and kept in the refrigerator for up to three days. Store them in an airtight container to prevent them from drying out, and consider wrapping each half individually to lock in that delightful creaminess.
Freezing
If you want homemade comfort on demand, freeze the potatoes after they’re stuffed but before the second bake. Place them on a tray to freeze solid, then transfer to a freezer bag or container—this Broccoli and Cheddar Twice-Baked Potatoes Recipe is just as delicious weeks later. When you’re ready to serve, bake from frozen at 375°F until heated through and the cheese is melty.
Reheating
To reheat, cover the potatoes loosely with foil and pop them in a 350°F oven for about 20 minutes, or until warmed through. Remove the foil near the end so the cheese crisps up perfectly. You can also microwave individual halves for a speedy lunch, but nothing beats the oven for that fresh-baked texture.
FAQs
Can I use a different type Side Dish
Russet potatoes work best for the Broccoli and Cheddar Twice-Baked Potatoes Recipe due to their fluffiness and sturdy skin, but you can experiment with Yukon Golds for a slightly creamier, denser version. Just be aware that the skins are a bit thinner and may not hold up as well after scooping.
Can I make these vegan?
Absolutely! Swap the sour cream and milk for plant-based alternatives, use vegan butter, and grab your favorite shredded vegan cheese. The Broccoli and Cheddar Twice-Baked Potatoes Recipe turns out just as comforting and crowd-pleasing when made dairy-free.
What’s the best way to steam the broccoli?
Chop your broccoli into small, even pieces and steam in a basket over simmering water for about 3 to 4 minutes. You want them bright green and just tender—overcooked broccoli gets mushy and loses that wonderful color in the final dish.
Can this recipe be prepped ahead?
Yes! Stuff the potato skins with the filling, then cover and refrigerate up to 24 hours before baking for the second time. When you’re ready, finish them in the oven as directed. This is one reason the Broccoli and Cheddar Twice-Baked Potatoes Recipe is such a hit for busy cooks and meal preppers.
How do I make the filling extra smooth?
The secret is mashing the potatoes while they’re still warm and gradually adding the sour cream, milk, and butter for perfect texture. If you prefer an ultra-smooth filling, a potato ricer or hand mixer can help you achieve that dreamy, fluffy result you’re after.
Final Thoughts
Few dishes can match the satisfying mix of nostalgia and flair you get from the Broccoli and Cheddar Twice-Baked Potatoes Recipe. Whether you’re making them for a special celebration or adding a little everyday magic to dinner, I promise these potatoes will have everyone asking for seconds. Give this recipe a try and let it bring comfort and cheesy joy to your kitchen—your taste buds will thank you!
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Broccoli and Cheddar Twice-Baked Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 halves (4 servings) 1x
- Diet: Vegetarian
Description
Indulge in these delicious Broccoli and Cheddar Twice-Baked Potatoes, a savory and cheesy twist on a classic side dish. Perfectly baked potatoes loaded with creamy mashed potato filling, broccoli, and gooey cheddar cheese, these are sure to be a hit at any meal.
Ingredients
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
Filling:
- 1 cup broccoli florets (chopped small)
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Bake Potatoes: Scrub the potatoes, prick with a fork, rub with olive oil, and bake for 45–60 minutes until tender.
- Prepare Broccoli: Steam broccoli until tender, about 3–4 minutes.
- Prepare Filling: Scoop out potato insides, mash with sour cream, milk, butter, 1 cup of cheddar, garlic powder, salt, and pepper. Add steamed broccoli.
- Fill Potatoes: Spoon filling back into potato skins, top with remaining cheddar, and bake for 15–20 minutes.
- Serve: Garnish with green onions and enjoy!
Notes
- These can be made ahead and refrigerated before the second bake.
- Add crumbled cooked bacon or swap Greek yogurt for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 320
- Sugar: 3g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
