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
