I make these creamy, cheesy twice-baked potatoes whenever I want something comforting and satisfying. The combination of fluffy potato, tender broccoli, and melted cheddar creates a rich dish that works perfectly as a side or even a vegetarian main.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes
2 cups broccoli florets, finely chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
2 green onions, sliced
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
Directions
I start by preheating the oven to 400°F (200°C). I scrub the potatoes, dry them היט, and prick each one a few times with a fork before baking them directly on the oven rack for about 50–60 minutes until they are tender.
While the potatoes bake, I steam or microwave the chopped broccoli until just tender, then set it aside.
Once the potatoes are cool enough to handle, I slice them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell intact.
I mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until smooth and creamy.
Then I fold in the cooked broccoli, most of the cheddar cheese, and the green onions, saving a bit of cheese for topping.
I spoon the mixture back into the potato skins, mounding it slightly, and sprinkle the remaining cheese on top.
Finally, I return the stuffed potatoes to the oven and bake them for another 15–20 minutes until everything is heated through and the cheese is melted and bubbly. I like to serve them warm with extra green onions on top.
Servings and timing
I prepare this recipe in about 15 minutes, with a cooking time of 75 minutes, making the total time around 90 minutes. This recipe serves 4 portions.
Variations
I sometimes switch things up by adding savory beef or turkey bits for extra flavor, or I use a different cheese like mozzarella or pepper jack for a nice twist. When I want a bit more protein, I mix in some cooked chicken. For a lighter version, I reduce the cheese slightly and use Greek yogurt instead of sour cream.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I prefer using the oven at 350°F (175°C) until warmed through to keep the texture nice. If I’m in a hurry, I use the microwave, though the skins won’t stay as crisp.
FAQs
Can I make these ahead of time?
I often prepare the potatoes up to the stuffing step, then refrigerate them and bake them later when needed.
Can I freeze twice-baked potatoes?
I freeze them after stuffing but before the second bake. When I’m ready to eat, I bake them straight from frozen, adding extra time.
What type of potatoes work best?
I always use russet potatoes because they have a fluffy interior that mashes well.
Can I use frozen broccoli?
I use frozen broccoli when fresh isn’t available; I just thaw and drain it well before mixing.
How do I make them crispier?
I brush the potato skins lightly with oil before the second bake to get a slightly crisp texture.
Conclusion
I find these broccoli and cheddar twice-baked potatoes to be a comforting and versatile dish that never disappoints. Whether I serve them as a side or enjoy them as a main, they always deliver rich flavor and satisfying texture. It’s one of those recipes I keep coming back to whenever I want something warm and hearty.
📖 Recipe:
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Broccoli & Cheddar Twice-Baked Potatoes
- Total Time: 90 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy broccoli and cheddar twice-baked potatoes with fluffy interiors and crisp skins. A comforting, hearty dish perfect as a side or vegetarian main.
Ingredients
4 large russet potatoes
2 cups broccoli florets, finely chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
2 green onions, sliced
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, then prick each several times with a fork. Bake directly on the oven rack for 50–60 minutes until tender.
- Steam or microwave the chopped broccoli until just tender, then set aside.
- Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell.
- Mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until smooth and creamy.
- Fold in the cooked broccoli, most of the cheddar cheese, and the green onions, reserving some cheese for topping.
- Spoon the mixture back into the potato skins, mounding slightly, and sprinkle with the remaining cheese.
- Return to the oven and bake for 15–20 minutes until heated through and the cheese is melted and bubbly.
- Serve warm, topped with additional green onions if desired.
Notes
For a lighter version, substitute Greek yogurt for sour cream and reduce cheese slightly.
You can prepare the potatoes ahead up to the stuffing step and refrigerate before final baking.
To freeze, stuff the potatoes and freeze before the second bake; cook from frozen with extra time.
Brush skins lightly with oil before the second bake for a crispier texture.
Frozen broccoli can be used; thaw and drain well before mixing.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 45 mg
