Broccoli and Cheddar Twice-Baked Potatoes Recipe
There is something truly magical about the Broccoli and Cheddar Twice-Baked Potatoes Recipe that makes it a standout dish for any occasion. Imagine tender, fluffy potatoes blended with rich cheddar cheese and tender broccoli, all baked to golden perfection. This recipe combines comfort food vibes with a fresh and vibrant twist, making it a perfect meal to cozy up with or impress friends at your next gathering. Every bite delivers a harmony of creamy textures, savory spices, and a pop of color that brightens your plate and your mood.
Ingredients You’ll Need
This Broccoli and Cheddar Twice-Baked Potatoes Recipe relies on simple, wholesome ingredients that pack a flavorful punch with every mouthful. Each item plays a key role in balancing taste, texture, and color, turning humble potatoes into a dish you’ll want to make again and again.
- Russet potatoes: The sturdy base that holds the fluffy filling and crisp skin perfectly after baking.
- Olive oil: Adds a subtle richness and helps crisp the potato skins beautifully.
- Salted butter: Brings creaminess and a touch of indulgence to the mashed potato filling.
- Non-fat Greek yogurt: Offers a light tang and creamy texture without heaviness.
- Buttermilk: Adds moisture and a slight acidity that balances the richness.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
- Dried chives: Provide a delicate onion flavor and fresh herbal note.
- Garlic powder, onion powder, dried onion flakes, dried dill weed, paprika: A medley of spices that create depth and a beautiful aroma.
- Cooked broccoli: Offers vibrant green color, nutrition, and a tender bite.
- Cheddar cheese: Sharp and melty, this cheese makes every bite irresistibly savory.
How to Make Broccoli and Cheddar Twice-Baked Potatoes Recipe
Step 1: Prepare the Oven and Baking Sheet
Get your oven heating at 400°F (200°C) and line a small baking sheet with parchment paper. This setup ensures your potato skins bake evenly without sticking and your kitchen stays mess-free. Prepping in advance is the secret to stress-free cooking!
Step 2: Bake the Potatoes
Place the washed, dried russet potatoes in a baking dish and roast them for a full hour until soft all the way through. This slow bake ensures the potato flesh becomes perfectly fluffy and ready to be scooped out and loaded with delicious fillings.
Step 3: Cool and Slice
Once cooked, give the potatoes time to cool until you can comfortably handle them. Slice each potato in half lengthwise, revealing that steamy, tender inside that’s just waiting to be transformed.
Step 4: Scoop and Prepare Skins
Carefully scoop out the potato pulp into a large bowl, taking care to leave the skins intact for re-filling. Rub the potato skins gently with olive oil to encourage a crisp and golden exterior when they’re baked again. Arrange them on the parchment-lined baking sheet, ready for their filling.
Step 5: Make the Filling
Mix the soft butter into the potato pulp until creamy, then stir in the Greek yogurt, buttermilk, and all your spices — salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Fold in one cup of chopped cooked broccoli and three-quarters cup of shredded cheddar cheese, creating a luscious, flavorful filling that bursts with layers of taste and texture.
Step 6: Stuff the Potatoes
Spoon the filling generously into each potato skin, mounding it up with care. Top each with the remaining broccoli pieces and extra shredded cheddar cheese for a golden, bubbly finish that’s nothing short of irresistible.
Step 7: Bake Again
Pop the stuffed potatoes back into the oven for 20 to 25 minutes. This second bake melts the cheese to perfection and warms the potatoes through, creating a beautifully cohesive dish that’s crispy on the outside and creamy inside.
Step 8: Serve
Take your creations out of the oven and serve immediately to enjoy that heavenly combination of textures and flavors at their absolute best. The Broccoli and Cheddar Twice-Baked Potatoes Recipe truly shines when it’s hot and gooey right from the oven.
How to Serve Broccoli and Cheddar Twice-Baked Potatoes Recipe
Garnishes
Consider fresh twists to enhance your presentation and taste—a sprinkle of finely chopped fresh chives or a dollop of sour cream can brighten the visual appeal and add a cool contrast to the warm, cheesy potatoes. Crispy bacon bits or a light dusting of smoked paprika also bring a delightful finish.
Side Dishes
This recipe stands strong as a main event but also pairs wonderfully with crisp green salads, roasted vegetables, or even a bowl of homemade soup. The creamy, cheesy potatoes provide a comforting foil to lighter, fresher accompaniments.
Creative Ways to Present
For a fun dinner party, serve these twice-baked potatoes in mini versions, using small or baby potatoes for individual servings. Another idea is to place them on a rustic wooden board alongside colorful roasted veggies for an eye-catching, family-style spread that invites sharing and smiles.
Make Ahead and Storage
Storing Leftovers
After enjoying your broccoli and cheddar twice-baked potatoes, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, retaining most of their creamy texture and deliciousness.
Freezing
You can freeze the twice-baked potatoes if you prepare them ahead of time. Wrap each stuffed potato tightly in plastic wrap and then foil before freezing. When stored properly, they’ll last up to 2 months in the freezer without losing flavor or texture.
Reheating
To reheat, thaw frozen potatoes overnight in the fridge if possible. Warm them in a preheated oven at 350°F (175°C) for 15 to 20 minutes until heated through and the cheese is bubbly again. Avoid microwaving for best texture, as baking brings back that crispy skin and creamy filling beautifully.
FAQs
Can I use different cheeses in this Broccoli and Cheddar Twice-Baked Potatoes Recipe?
Absolutely! While cheddar offers a classic sharpness and melt, feel free to experiment with gouda, mozzarella, or even pepper jack for a twist on flavor and creaminess.
How do I make sure the potato skins stay crispy after baking?
Rubbing the skins with olive oil before the second bake and placing them on a parchment-lined baking sheet is key for crispness. Also, avoid covering them while baking to keep the moisture away from the skins.
Can I prepare the filling ahead of time?
Yes, you can make the filling up to a day in advance and store it in the refrigerator. Just give it a good stir before stuffing the potatoes and baking them for optimal freshness and flavor.
Is this recipe suitable for vegetarians?
Definitely! This Broccoli and Cheddar Twice-Baked Potatoes Recipe is naturally vegetarian. Just be sure your cheese choice aligns with your dietary preferences if you follow strict vegetarian guidelines.
What’s the best way to cook broccoli for this recipe?
Steaming or lightly boiling broccoli until tender but still vibrant green works best. Overcooking can make it mushy, so aim for just a few minutes of cooking to maintain texture and color.
Final Thoughts
This Broccoli and Cheddar Twice-Baked Potatoes Recipe is one of those truly comforting dishes that feels special yet is wonderfully easy to make. Whether you’re cooking for a crowd or just treating yourself, these potatoes offer a perfect balance of flavor, texture, and warmth. Dive in, enjoy the melty cheese and tender broccoli, and don’t be surprised if they soon become one of your most requested recipes!
Print
Broccoli and Cheddar Twice-Baked Potatoes Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Broccoli and Cheddar Twice-Baked Potatoes recipe features tender baked russet potatoes filled with a creamy mixture of butter, Greek yogurt, buttermilk, herbs, chopped broccoli, and shredded cheddar cheese. Baked twice for a perfectly melty, flavorful finish, this hearty dish serves as a delicious main or side that’s full of comforting textures and savory flavors.
Ingredients
Potatoes
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
Filling
- 4 tablespoons (57g) salted butter, very soft
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli, chopped into bite-size pieces, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set aside for the second baking step.
- Bake the Potatoes: Place the washed and dried russet potatoes in a small baking dish and bake for about 1 hour, or until the potatoes are soft throughout when pierced with a fork.
- Cool and Slice: Remove the potatoes from the oven and let them cool until they are safe to handle. Then slice each potato in half lengthwise.
- Scoop and Prepare Skins: Carefully scoop out the potato pulp from each half using a spoon, making sure to keep the potato skins intact. Rub the outside of each skin with olive oil and place the skins on the prepared baking sheet.
- Make the Filling: Place the potato pulp in a large bowl. Add the soft butter and mash until smooth using an electric mixer or potato masher. Stir in Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, and paprika. Fold in 1 cup of chopped cooked broccoli and 3/4 cup of shredded cheddar cheese until well combined.
- Stuff the Potatoes: Evenly divide the filling among the potato skins, mounding it nicely. Then top each stuffed potato half with the remaining 1/2 cup chopped broccoli and 1 1/4 cups shredded cheddar cheese.
- Bake Again: Return the stuffed potatoes to the oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbly and the potatoes are heated through.
- Serve: Remove the stuffed potatoes from the oven and serve immediately while hot and melty. Enjoy as a hearty side dish or a satisfying main course.
Notes
- You can cook the broccoli by steaming or boiling until tender before chopping.
- For extra crisp skin, broil the stuffed potatoes for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- To make this recipe vegetarian, ensure your cheddar cheese is made with vegetarian rennet.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven until warmed through.
- Feel free to add cooked bacon or scallions to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
