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
Scale
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
