Broccoli and Cheddar Twice-Baked Potatoes Recipe
If you crave comfort food that’s both hearty and packed with wholesome veggies, you’ll fall in love with Broccoli and Cheddar Twice-Baked Potatoes. This recipe transforms humble russet potatoes into irresistible pockets of creamy mashed potato, sharp cheddar, and tender broccoli, all baked until the tops are golden and bubbly. It’s an easy-to-make side dish that feels special enough for holidays, but simple enough for a weeknight treat, loaded with satisfying textures and that classic broccoli-cheddar flavor combo we all know and love.
Ingredients You’ll Need
You won’t believe how a handful of straightforward ingredients combine to make Broccoli and Cheddar Twice-Baked Potatoes taste so extraordinary. Each one adds a layer of flavor, irresistible creaminess, or pop of color—so don’t skip a thing!
- Russet potatoes (4 large): The starchy base gets perfectly fluffy after baking, making them the ideal vessel for a creamy filling.
- Olive oil (1 tablespoon): Rubbing the skins gives them a beautifully crispy, flavorful finish.
- Salt (1 teaspoon): Essential for seasoning both the skins and the filling, bringing out every flavor.
- Broccoli florets (2 cups, small): Choose fresh, vibrant broccoli for the best color and crunch.
- Unsalted butter (3 tablespoons): Adds richness and helps create that ultra-creamy mashed potato filling.
- Sour cream (½ cup): Gives the filling its signature tangy creaminess—Greek yogurt works in a pinch!
- Milk (½ cup): Loosens the filling just right; whole milk is best for extra silkiness.
- Cheddar cheese, shredded (1½ cups, divided): Sharp cheddar brings bold flavor and a melty, golden crown on top.
- Garlic powder (½ teaspoon): For savory depth and a little hint of garlic warmth.
- Black pepper (¼ teaspoon): Adds a gentle kick that balances all the richness.
- Chopped chives or green onions (optional garnish): Bright green for a fresh, vibrant pop at serving time.
How to Make Broccoli and Cheddar Twice-Baked Potatoes
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Give those russet potatoes a good scrub and pat them dry—potato skins deserve love too! Rub each one with olive oil and sprinkle with salt. Place them straight onto the oven rack (no foil needed) and let them bake for 50 to 60 minutes, until a fork slides in without resistance and the skins are crisp. This step layers in flavor and sets the stage for the most delicious filling.
Step 2: Steam and Chop the Broccoli
While the potatoes are turning fluffy and golden, steam your broccoli florets for 3 to 4 minutes. You want them bright green and tender, but not mushy—think vibrant and still a bit crisp. After steaming, chop them into small pieces so they incorporate easily into the filling and you get bites of broccoli in every spoonful.
Step 3: Scoop and Mash the Flesh
Carefully cut each baked potato in half lengthwise (let them cool just enough so you can handle them!). Scoop most of the potato flesh into a large bowl, leaving a thin layer to keep the skins sturdy. Add butter, sour cream, milk, 1 cup of the cheddar, garlic powder, and pepper. Mash everything together until the filling is smooth and creamy, then fold in your chopped broccoli. This mixture is what makes Broccoli and Cheddar Twice-Baked Potatoes so iconic—rich, fluffy, and loaded with goodness.
Step 4: Fill and Top with Cheese
Now the fun part! Spoon the mashed broccoli-cheddar mixture back into the potato shells, packing it in generously. Arrange the stuffed potatoes on a baking sheet and sprinkle the tops with the remaining cheddar. A cheesy blanket forms that perfectly melts and bubbles in the oven, giving you an absolutely craveable finish.
Step 5: Bake Again and Serve
Return your stuffed potatoes to the oven for about 15 minutes, until they’re heated through and the cheese is glorious and melted. For a final touch, sprinkle on chopped chives or green onions for freshness. Broccoli and Cheddar Twice-Baked Potatoes are best enjoyed warm—you’ll want to dig in immediately!
How to Serve Broccoli and Cheddar Twice-Baked Potatoes
Garnishes
The right garnish makes all the difference! A scattering of chopped chives or green onions brings a burst of green and oniony freshness, providing contrast that brightens the rich, melty interiors of Broccoli and Cheddar Twice-Baked Potatoes. For extra flair, a light dusting of cracked black pepper or a dollop of Greek yogurt is also delicious.
Side Dishes
These potatoes shine alongside so many mains. Pair them with a crisp green salad for balance, classic grilled proteins, or even as the star of a vegetarian dinner spread. They especially love company with roasted chicken, smoky BBQ, or a seared steak—the cheesy, broccoli-studded filling complements just about every comfort food favorite.
Creative Ways to Present
If you want to up your game, slice each potato half into wedges for appetizers, or tuck mini portions into muffin cups for crowd-pleasing party food. For brunch, top a Broccoli and Cheddar Twice-Baked Potato with a poached egg. You can even mix in extras like bacon, ham, or additional veggies to make them uniquely your own every time.
Make Ahead and Storage
Storing Leftovers
Have a few Broccoli and Cheddar Twice-Baked Potatoes left? Simply let them cool to room temperature, then store them in an airtight container in the refrigerator. They’ll keep fresh and tasty for 3 to 4 days, making them a fantastic meal prep option or lunchbox treat.
Freezing
For longer storage, twice-baked potatoes actually freeze beautifully! Wrap each cooled potato half individually in foil, then tuck them together in a freezer bag. They’ll hold up well for up to 2 months, and are perfect for pulling out on busy nights when you need a homemade meal in a pinch.
Reheating
To reheat Broccoli and Cheddar Twice-Baked Potatoes, place them in a 350°F oven (unwrapped if frozen) and heat for about 20 minutes, or until hot throughout. If you’re short on time, use the microwave for a few minutes, but keep in mind the oven gives back that crisp skin and melty cheese topping. Add a sprinkle of fresh cheese on top right before reheating for an extra-special touch.
FAQs
Can I use another type Side Dish
Russet potatoes are perfect for Broccoli and Cheddar Twice-Baked Potatoes thanks to their fluffy centers and sturdy skins, but you can use Yukon Golds for a slightly creamier, more buttery flavor. Just be sure to choose large potatoes so you have plenty of room for filling.
How do I make these dairy-free?
To make a dairy-free version, use plant-based butter, a dairy-free sour cream alternative, and your favorite vegan cheddar-style cheese. Swap in unsweetened plant milk for regular milk. The end result is still rich, creamy, and totally satisfying.
Can I add protein to the filling?
Absolutely! Finely chopped cooked bacon, diced ham, or even shredded rotisserie chicken can be mixed into the potato filling for extra protein and flavor. Just stir your additions in with the broccoli before stuffing the skins.
What’s the best way to steam broccoli without a steamer?
If you don’t have a steamer basket, simply put the broccoli florets in a bowl with a splash of water, cover with a plate, and microwave for 2 to 3 minutes. You’ll have perfectly tender broccoli ready for your Broccoli and Cheddar Twice-Baked Potatoes.
Can I prepare Broccoli and Cheddar Twice-Baked Potatoes ahead of time?
Yes! Stuff the potato shells ahead of time and refrigerate them until you’re ready to bake the second time. Just add a couple of minutes to the final bake, and they’ll be just as delicious and melty as if made fresh.
Final Thoughts
There’s something purely joyful about sharing a tray of Broccoli and Cheddar Twice-Baked Potatoes with friends and family. These potatoes hit all the comfort food notes—crispy, creamy, cheesy, and tinged with vibrant green—but they’re also easy enough for any night of the week. Give them a try, and I promise they’ll quickly become a favorite in your kitchen too!
Print
Broccoli and Cheddar Twice-Baked Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 potato halves (4 servings) 1x
- Diet: Vegetarian
Description
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and hearty side dish that combines fluffy baked potatoes with a creamy, cheesy broccoli filling. Perfect for a cozy family dinner or a special gathering, these potatoes are sure to be a hit!
Ingredients
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Filling:
- 2 cups small broccoli florets
- 3 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional garnish: chopped chives or green onions
Instructions
- Preheat the oven: Preheat the oven to 400°F. Scrub the potatoes clean, pat dry, and rub them with olive oil and salt. Bake for 50–60 minutes until fork-tender. Let cool slightly.
- Prepare the filling: Steam broccoli until tender, chop into small pieces. Scoop out potato flesh, mash with butter, sour cream, milk, 1 cup cheddar, garlic powder, and pepper. Stir in broccoli.
- Assemble: Spoon mixture back into potato shells, sprinkle with remaining cheddar. Bake for 15 minutes.
- Serve: Garnish with chives or green onions and serve warm.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Enhance with cooked bacon or ham for extra protein.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 310
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 35 mg
