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How to Make Cheesy Broccoli Twice-Baked Potatoes

These Cheesy Broccoli Twice-Baked Potatoes are the perfect blend of comfort food and nutrition. Crispy potato skins are filled with a creamy mixture of mashed potatoes, tender broccoli florets, and sharp cheddar cheese, then baked until golden and bubbly. It's a crowd-pleasing side dish that's both satisfying and packed with vegetables.

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Recipe Details

Prep Time

15 minutes

Cook Time

1 hour 20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Broccoli and Cheddar Twice Baked Potatoes are a delicious and comforting side dish that combines crispy potato skins with a creamy, cheesy filling packed with nutritious broccoli. This recipe elevates the classic twice-baked potato with a flavorful twist.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 large russet potatoes (about 10-12 oz each)
  • 2 cups broccoli florets, finely chopped
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 2 green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Scrub the potatoes clean and pat dry. Prick each potato several times with a fork, then rub with olive oil and sprinkle with salt.

  3. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they're easily pierced with a fork.

  4. While the potatoes are baking, steam the broccoli florets until tender, about 5 minutes. Set aside.

  5. Once the potatoes are done, let them cool for 10 minutes. Cut each potato in half lengthwise and scoop out the insides, leaving a 1/4-inch thick shell.

  6. In a large bowl, mash the potato insides with milk, butter, sour cream, garlic powder, salt, and pepper until smooth.

  7. Fold in the steamed broccoli, 3/4 cup of the cheddar cheese, and most of the green onions (reserve some for garnish).

  8. Spoon the mixture back into the potato skins, mounding slightly.

  9. Top each potato with the remaining cheddar cheese.

  10. Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

  11. Garnish with the reserved green onions before serving.

Chef's Notes

  • For a crispier skin, brush the potato skins with olive oil before the second baking.
  • You can prepare these potatoes ahead of time. After stuffing, cover and refrigerate for up to 24 hours before the final baking.
  • Try different cheese combinations like Gruyère or Monterey Jack for variety.
  • Add cooked, crumbled bacon to the filling for an extra flavor boost.
  • Leftover twice-baked potatoes can be reheated in the oven at 350°F for about 15-20 minutes.

Nutritional Info

Per serving (1 stuffed potato half): Approximately 350 calories, 15g protein, 40g carbohydrates, 18g fat. These potatoes are a good source of fiber, vitamin C from the broccoli, and calcium from the cheese. They also provide potassium and vitamin B6 from the potato.

Serving Suggestions

Serve these Cheesy Broccoli Twice-Baked Potatoes as a hearty side dish alongside grilled chicken, steak, or fish. They're perfect for family dinners or as a vegetarian main course when paired with a crisp green salad. For a complete meal, consider serving with a light soup starter and roasted vegetables. These potatoes are also great for potlucks or game day gatherings.