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.
Ingredients
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4 large russet potatoes, scrubbed clean
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2 tablespoons olive oil
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1 cup fresh broccoli florets, finely chopped
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4 tablespoons unsalted butter, softened
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½ cup sour cream
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½ cup milk (or heavy cream for extra creaminess)
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1 ½ cups shredded sharp cheddar cheese, divided
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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Salt and freshly ground black pepper, to taste
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2 green onions, finely sliced (optional for garnish)
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
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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.
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While the potatoes bake, steam or microwave the chopped broccoli for 3–4 minutes until tender but still bright green. Drain and set aside.
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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.
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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.
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Fold the steamed broccoli into the mashed mixture, seasoning with salt and pepper to taste.
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Spoon the mixture back into the potato shells, mounding slightly. Arrange them on the baking sheet.
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Sprinkle the remaining cheddar cheese evenly on top of each potato.
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Bake again for 15–20 minutes, until the tops are melted and golden.
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Remove from the oven, cool slightly, and garnish with sliced green onions before serving.
Notes
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Use russet potatoes for the best fluffy texture.
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Freshly grated cheese melts smoother than pre-shredded varieties.
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To make ahead, fill the potato shells and refrigerate for up to 24 hours before baking.
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For extra flavor, sprinkle paprika or black pepper before the second bake.
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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