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
Scale
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
