Broccoli Cheddar Twice-Baked Potatoes Recipe

There’s something undeniably comforting about a warm, cheesy potato dish that fills the kitchen with irresistible aromas. Broccoli Cheddar Twice-Baked Potatoes are that perfect balance of creamy, cheesy indulgence and wholesome satisfaction. They make an excellent choice for a cozy weeknight dinner, a weekend family gathering, or even as a crowd-pleasing side dish for the holidays.

This recipe was inspired by the classic baked potato — a timeless favorite — but with an elevated twist. By adding steamed broccoli and rich, melty cheddar cheese, these twice-baked potatoes become a satisfying combination of flavor and texture that even the pickiest eaters love. It’s a nostalgic dish that feels both familiar and fresh, reminiscent of hearty homemade dinners shared around the table. Whether you’re serving them as a main course or a comforting side, these potatoes are pure comfort food made simple.

Why You’ll Love This Recipe

Broccoli Cheddar Twice-Baked Potatoes are the ultimate comfort food hybrid — soft, creamy mashed potato filling paired with golden, cheesy tops. Here’s why they’re worth making again and again:

1. Balanced Flavor: The creamy potato base pairs beautifully with sharp cheddar and earthy broccoli.

2. Easy to Customize: You can adjust the cheese level, add herbs, or even sneak in extra veggies.

3. Make-Ahead Friendly: Prepare them in advance, refrigerate, and bake when ready.

4. Family-Approved: Both kids and adults love the cozy, cheesy flavors.

5. Versatile: They can be served as a side dish, light lunch, or vegetarian main course.

This recipe proves that wholesome ingredients can come together to create something that feels indulgent — without being complicated.

Ingredients

• 4 large russet potatoes, scrubbed clean

• 2 tablespoons olive oil

• 1 cup fresh broccoli florets, finely chopped

• 4 tablespoons unsalted butter, softened

• ½ cup sour cream

• ½ cup milk (or heavy cream for extra creaminess)

• 1 ½ cups shredded sharp cheddar cheese, divided

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• Salt and freshly ground black pepper, to taste

• 2 green onions, finely sliced (optional for garnish)

Directions

1. Preheat the Oven
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. Bake the Potatoes
   Rub each potato with olive oil and sprinkle with a bit of salt. Place them directly on the oven rack or on the prepared baking sheet. Bake for 50–60 minutes, or until the skins are crisp and the centers are tender when pierced with a fork.

3. Steam the Broccoli
   While the potatoes bake, steam or microwave the chopped broccoli for about 3–4 minutes, until tender but still bright green. Drain any excess moisture and set aside.

4. Prepare the Filling
   Once the potatoes are cool enough to handle, slice each one lengthwise. Carefully scoop out most of the potato flesh into a large bowl, leaving a thin shell to hold the filling.

5. Mash the Potatoes
   Mash the scooped potato flesh with butter until smooth and creamy. Add sour cream, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until the mixture is well combined.

6. Add the Broccoli
   Fold the steamed broccoli into the mashed mixture. Taste and season with salt and pepper as needed.

7. Refill the Potato Shells
   Spoon the broccoli-cheddar mixture back into the potato shells, mounding slightly. Arrange the filled potatoes on the baking sheet.

8. Top with Cheese and Bake Again
   Sprinkle the remaining cheddar cheese evenly over each potato. Return them to the oven and bake for another 15–20 minutes, or until the tops are golden and bubbly.

9. Serve and Enjoy
   Remove from the oven and let cool slightly before serving. Garnish with sliced green onions for a fresh touch. Serve warm alongside grilled chicken, steak, or a crisp salad.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 35 minutes

• Yield: 4 servings

Tips for Success

1. Choose the Right Potatoes: Russet potatoes are ideal for twice-baked recipes because their starchiness creates a fluffy texture.

2. Don’t Overmix: When mashing, blend the ingredients until creamy but not gluey. Overmixing can make the potatoes dense.

3. Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

4. Add Flavor Boosters: Try adding a pinch of smoked paprika, a dash of cayenne, or chopped chives for an extra layer of flavor.

5. Crispier Skins: Brush the potato skins with olive oil before the second bake for a delightful crunch.

Variations to Try

• Loaded Veggie Potatoes: Mix in diced bell peppers, spinach, or roasted carrots for added color and nutrients.

• Creamy Ranch Twist: Swap sour cream for ranch dressing for a zesty, tangy flavor.

• Cheddar and Cauliflower Combo: Replace half the broccoli with steamed cauliflower for a slightly milder taste.

• Herb Lovers’ Delight: Stir in chopped parsley, dill, or thyme for a fresh herbal kick.

• Spicy Kick: Add a few dashes of hot sauce or a sprinkle of crushed red pepper for heat lovers.

Each variation keeps the comforting essence of the original recipe while adding its own unique flair.

Serving Suggestions

These Broccoli Cheddar Twice-Baked Potatoes are incredibly versatile. Serve them as:

• A main dish paired with a side salad for a lighter meal.

• A hearty side alongside roasted chicken, steak, or baked fish.

• A potluck favorite — they reheat well and look beautiful on a serving platter.

For presentation, consider sprinkling a bit of extra cheddar on top just before serving, or drizzle lightly with sour cream for a restaurant-style touch.

Make-Ahead and Storage Instructions

Make Ahead:
You can fully prepare the potatoes through the stuffing stage, cover them tightly, and refrigerate for up to 24 hours before baking. When ready to serve, bake them at 375°F (190°C) for 20–25 minutes until heated through and golden on top.

Freezing:
To freeze, wrap each filled (but unbaked) potato individually in plastic wrap, then store in an airtight freezer-safe bag. They’ll keep for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 30–35 minutes.

Storage:
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.

Healthier Options

If you’re looking to make this recipe a little lighter, here are a few simple swaps:

• Use Greek yogurt instead of sour cream for added protein.

• Replace part of the cheddar with reduced-fat cheese or nutritional yeast.

• Add extra broccoli florets to boost the vegetable content.

• Use olive oil in place of butter for a lighter fat profile.

Even with these changes, the dish remains creamy, flavorful, and deeply satisfying — proof that comfort food doesn’t have to be heavy.

The Perfect Side Dish for Any Occasion

Whether you’re serving a festive holiday meal, planning a cozy family dinner, or looking for an impressive potluck dish, Broccoli Cheddar Twice-Baked Potatoes always deliver. Their crisp skins, fluffy interiors, and cheesy golden tops make them impossible to resist.

They embody the essence of homestyle comfort — a recipe that brings warmth, flavor, and a touch of nostalgia to any table. The combination of creamy mashed potatoes, fresh broccoli, and sharp cheddar cheese turns simple ingredients into something extraordinary.

So next time you’re in the mood for a satisfying dish that’s easy to prepare and guaranteed to please, give these twice-baked potatoes a try. Serve them warm, savor each bite, and enjoy a recipe that feels like home.

Notes

• For extra flavor, sprinkle a bit of paprika or black pepper over the top before baking.

• You can double the recipe for larger gatherings — it scales perfectly.

• Use medium-sized potatoes if you want smaller, appetizer-style portions.

• If you’re short on time, microwave the potatoes for the first bake (8–10 minutes) before transferring them to the oven for crisping.

Frequently Asked Questions

1. Can I make these ahead of time?
Absolutely! Broccoli Cheddar Twice-Baked Potatoes are one of the best make-ahead comfort dishes you can prepare. After baking and scooping out the potatoes, mix your filling as directed, then refill the shells and let them cool completely. Once they’ve reached room temperature, cover them tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. When you’re ready to serve, pop them in the oven at 375°F (190°C) for about 20–25 minutes, or until they’re heated through and the tops are golden brown. This method works perfectly for dinner parties, holiday gatherings, or busy weeknights when you want to save time without sacrificing flavor. You can even assemble them a day ahead, freeing you up to focus on the main course or dessert. The texture remains creamy, and the flavors actually deepen slightly as they sit, giving you a rich, cheesy result every time.

2. What kind of cheese works best?
Sharp cheddar cheese is the gold standard for this recipe, thanks to its rich, tangy flavor that complements the mellow taste of the potato and the freshness of broccoli. If you prefer something milder, medium cheddar or white cheddar are great alternatives that still melt beautifully. For an extra creamy and stretchy texture, mix in Monterey Jack, Colby, or mozzarella. A blend of cheddar and mozzarella creates that perfectly gooey topping everyone loves. If you enjoy a more complex taste, a bit of Parmesan or smoked gouda can add depth and a slightly nutty undertone. The key is to use freshly grated cheese rather than pre-shredded, as the latter often contains anti-caking agents that affect the melt and texture.

3. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli is a great time-saving substitute and works just as well as fresh. Simply thaw it completely and drain off any excess liquid before adding it to your filling. You can even give it a quick pat with a paper towel to remove moisture. If the broccoli is too wet, it can make the potato mixture watery. Using frozen broccoli makes this recipe even more convenient, especially when fresh produce isn’t available. Just make sure not to overcook it before mixing it into the potatoes — you still want those tender-crisp bits for texture and color contrast.

4. How do I prevent the potato shells from tearing?
When scooping out the potatoes, be patient and use a gentle hand. A small spoon or melon baller works perfectly for this step. Leaving about ¼ inch of potato around the inside of each shell gives enough support for the filling. If a shell does tear, don’t worry — simply press it back together or use a bit of the filling to patch it up. For extra durability, you can brush the inside of each shell lightly with olive oil before refilling; this helps them crisp up slightly and hold their shape better during the second bake.

See also  Vanilla Maple Sweet Potato Layers Recipe

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Broccoli Cheddar Twice-Baked Potatoes Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x

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Description

A warm and cozy dish perfect for family dinners or special gatherings, these Broccoli Cheddar Twice-Baked Potatoes bring together creamy mashed potatoes, fresh broccoli, and rich cheddar cheese for the ultimate comfort food experience. The crispy potato shells hold a fluffy, cheesy filling that’s both hearty and satisfying. Whether served as a side or a vegetarian main course, these potatoes are a crowd-pleasing favorite that never fails to impress.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, scrubbed clean

• 2 tablespoons olive oil

• 1 cup fresh broccoli florets, finely chopped

• 4 tablespoons unsalted butter, softened

• ½ cup sour cream

• ½ cup milk (or heavy cream for extra creaminess)

• 1 ½ cups shredded sharp cheddar cheese, divided

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• Salt and freshly ground black pepper, to taste

• 2 green onions, finely sliced (optional for garnish)

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Instructions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

• Rub each potato with olive oil and sprinkle lightly with salt. Place them directly on the oven rack or on the prepared sheet. Bake for 50–60 minutes, until skins are crisp and centers are tender.

• While the potatoes bake, steam or microwave the chopped broccoli for 3–4 minutes until tender but still bright green. Drain and set aside.

• Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the potato flesh into a large bowl, leaving about ¼ inch inside each shell for structure.

• Mash the potato flesh with butter until smooth. Add sour cream, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix until creamy.

• Fold the steamed broccoli into the mashed mixture, seasoning with salt and pepper to taste.

• Spoon the mixture back into the potato shells, mounding slightly. Arrange them on the baking sheet.

• Sprinkle the remaining cheddar cheese evenly on top of each potato.

• Bake again for 15–20 minutes, until the tops are melted and golden.

• Remove from the oven, cool slightly, and garnish with sliced green onions before serving.

Notes

• Use russet potatoes for the best fluffy texture.

• Freshly grated cheese melts smoother than pre-shredded varieties.

• To make ahead, fill the potato shells and refrigerate for up to 24 hours before baking.

• For extra flavor, sprinkle paprika or black pepper before the second bake.

• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes

Michelle Davis